I realize… this hardly counts as a recipe. In fact, I can list a whole slew of “recipes” I’ve posted that don’t reinvent any wheel or involve genius ingredient combinations. But it’s summer, and I’m of the opinion that when summer produce is at it’s peak, you should do little with it. That, or I’m starting to get lazy, I’m not sure which. Either way, this not-rocket-science salad was dinner last Sunday night. A simple & pretty way to welcome the first official weekend of summer. It’s a glorified caprese salad, with sweet basil oil and some crunchy raw corn. Which would be unheard of on the island of Capri, but I had some beautiful fresh corn on hand, so in it went.
(I thought it was adorable that these were same size as my little tomatoes).
some other “barely” recipes you might enjoy this summer: grilled herb garden pizza roasted carrots & cilantro kale & white bean crostini lemony chickpea salad
