Summer ingredients come together

July is the perfect time to try the Corn Zucchini Salad with Basil from the August 2002 issue of the now, sadly, defunct Gourmet Magazine. We were first introduced to this recipe by Nicole Freber, and immediately fell in love with it. What is there not to love about the combination of fresh corn, perfectly sliced zucchini, cherry tomatoes, and fresh basil tossed in a lemon vinaigrette? In talking with Nicole recently, she has turned this delightful combination into a entrée with the addition of wheat berries that have been cooked and cooled, and prosciutto. Since wheat berries are very popular in our kitchen, we will be making the salad again soon with her suggested additions. This would not appear to be a dish that works the next day as a leftover, but we’ve found it is almost as refreshing the second day.

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