This weekend, I ventured to a wondrous farmer's market in Clintonville. Carts upon stalls upon tents of plump, fresh produce glistened in the morning sun. Large slabs of local meats and bratwurst contrasted against colorful, country bouquets of wildflowers, sunflowers and poppies, all of which were proudly presented by friendly farmers, eager to share their wares. I sampled my way through in the true O'Gara way, trying cheeses and dips and even a raspberry dragonfruit soda (a must at my next dinner party). Christian and I allotted ourselves a whopping $20 and filled our sack with all kinds of goodies, including cherry tomatoes, heirlooms, blackberries and whiskey peppercorn sausages. With our last $1.50, we even bought a few flowers that are sitting happily on our bar. We've already decided we're going back again on Saturday.
With our finds at the market, a few stragglers in the fridge and some herbs from our balcony, I made a simple summer salad of corn, tomato, onion, mint & feta. This summer salad is fresh and bright, healthy and local. Make this your side dish the next time your grill this season for a delicious, seasonal treat.
2 Ears of Corn, shucked
Summer Corn Salad
2 Ears of Corn, shucked
1/2 Pint of Cherry Tomatoes, preferably the multicolored kind
1/4 of a Red Onion
1/3 C. Feta Cheese, crumbled
10 Mint Leaves
Apple Cider Vinegar
Turn on the grill to medium high heat.
Generously drizzle the corn with olive oil, salt & pepper. Grill over medium high heat until many of the kernels have turned golden. Carefully slice the kernels off the cob and into a large bowl, making sure to collect any milk from the cob. *SEE TIP BELOW.
Halve your cherry tomatoes and toss them in with the corn. Thinly slice the red onion and add to the tomatoes and corn.
Add the feta, a drizzle of olive oil and a tiny splash of vinegar. Quickly toss the veggies and feta in the oil and vinegar, so they are evenly coated.
Holding the mint leaves in the palm of your hand, clap your other hand on top, smashing the mint leaves between your palms. This will release their oils and add fragrance to your salad. Sprinkle the leaves on top of the salad.
TIP:To slice the kernels off the corn cob, place a small bowl upside down in a large bowl. Stand the corn vertically on the base of the small bowl. Carefully, slice down the side of the cob, letting the kernels cascade into the bowl. Then, take the back of your knife and scrape the cob in a downward motion, to collect all of the milk left in the cob. Remove the small bowl and voila! You've got a bunch of fresh corn in your bowl and a clean station.