Sunday, October 2, 2011
But I also have a hard time letting go.
Summer's gone, fall is upon us, and I've already started making soups and stews. But until the end of October, the farmer's market will still have plenty of local produce - some of it in great abundance - and I'm not quite ready to succumb completely to the lure of squash and apples and baked goods.
This salad is a bit of a transitional thing. Peppers are becoming prevalent, but corn and tomatoes and cucumbers are still around. Onions are getting big and almost ready for storage. There's not much time left to take advantage of fresh corn, so there's a temptation to stock up, but then you need to use it.
And while I'm at it, I'm calling this a "salad" but we ate it as a side dish. It's a teeny bit spicy because of the jalapeno, so you could use it as a salsa, as well.
End of Summer Salad
1 cucumber, peeled and diced
Kernels from 1 ear of cooked corn
1/4 of a medium red onion, diced
1/2 green bell pepper, cored, seeded, and diced
1 red pepper, fire roasted, cored, seeded, peeled, and diced
Juice of 1/2 lemon
Several springs of Italian parsley, chopped
1 cup cherry tomatoes, cut in half
1 tablespoon olive oil
1/4 teaspoon salt
Several grinds black pepper
This recipe is all prep work. Combine all the ingredients in a bowl, taste for seasoning, and serve.
This is great served immediately, but I think it's even better the next day, after the flavors have had a chance to meld.