For me, late summer in the New York area is all about corn and tomatoes. Sweet and crisp, they go beautifully together in a simple salad paired with any seasonal green vegetable and some creamy fresh mozzarella cheese. A gentle hit of red wine vinegar cuts the sweetness and some fruity extra virgin olive oil ties it all together.
A trip to the farmers’ market this past weekend yielded some glorious Chinese long beans, a two foot-long vegetable similar in texture and flavor to green beans. The crisp, slightly bitter long beans were an excellent counterpoint to the sweet corn and tomatoes, offering a light crunch to counter the juicy tomatoes and creamy mozzarella. Green beans or sugar snap peas work equally well.
- 2 ears of fresh corn, husks removed
- 1 large tomato
- 1 large handful green beans, long beans or sugar snap peas
- 3 ounces fresh mozzarella
- extra virgin olive oil
- red wine or white wine vinegar
- fresh basil or parsley (optional)
- Steam the corn in a large pot with a thin layer of water. When the corn is cooked, remove it, let it cool and cut the kernels off the cobs. If using green beans or long beans, cut them into bite sized pieces and steam them until just tender. If using sugar snap peas, briefly steam them whole if desired. Chop the tomatoes and mozzarella into bite size cubes.
- Combine the corn, beans or snap peas, tomatoes and mozzarella in a large mixing bowl. Toss in some torn or chopped fresh basil or parsley, if desired. Add a splash of vinegar and a drizzle of extra virgin olive oil. Season to taste with salt and pepper and mix thoroughly. Serve.
Note: For something a little different, substitute creamy goat cheese for the mozzarella.
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