Tastes of Summer

On Saturday I finally made it to the annual Peach Festival in Old Town Lafayette, CO. That night I couldn't resist combining some of the glorious peaches with my home-grown tomatoes and Munson Farms sweet corn to create a fantastic summer salad. Just had to share the results:

Summer Salad With Corn, Tomatoes and Peaches

Makes 2 large servings

3 ears fresh, sweet corn
3 large beefsteak tomatoes cut into 1 inch chunks (or equivalent amount of halved cherry tomatoes)
2 ripe but firm peaches, thinly sliced
1/8 cup finely diced red onion
2 T chopped fresh basil
1 T olive oil
1/2 T red wine vinegar
Salt and pepper to taste
2 slices bacon, cooked and crumbled (optional)
Drizzle of balsamic vinegar reduction* (optional)

Cook corn in boiling water for 3 minutes. Allow to cool and then slice kernels off the cob into a medium bowl. Add tomatoes, peaches, basil and onion to the bowl with the corn.

In a small bowl, whisk olive oil, vinegar and salt and pepper to taste. Add vinaigrette to corn mixture, toss to combine and serve. If desired, drizzle with balsamic reduction and sprinkle with crumbled

                                          Enjoy!

* To make balsamic vinegar reduction: combine 1/4 cup balsamic vinegar with ~1/2 tsp honey in a small saucepan. Simmer over medium heat until thickened and coats the back of a spoon.