Summer Clearance Blow Out Salad
This salad celebrates the end of summer with one last blast. Peaches, tomatoes, corn, basil: all the things that are best RIGHT NOW! I love making it for a large group and recently served it at my Snacky Hour event earlier this month. It stores well and even gets better over time as the juices “marinate” in the fridge. See how it’s made here.
*This splatter bowl is my favorite for summer salads, it’s lightweight and makes food pop!
Serves 8-10
Ingredients
1 cup farro, cooked to al dente and cooled (I recommend the quick-cooking farro from Trader Joe’s)
Half of a medium red onion
2 lemons
3 ears of corn, shucked and boiled for 7 minutes
2 ripe peaches, cut into ½” cubes (with squeeze of lemon to help browning)
2 pints of cherry tomatoes and/or sungolds (I like a pint of each), sliced in half
Two handfuls of basil
Kosher salt
Black pepper
Flaky salt
Olive oil
Balsamic vinegar
Make it!
First, macerate your red onion by slicing it very thinly into a small bowl and squeezing the juice of a lemon on top. Using a spoon or your fingers, gently massage the lemon into the red onion. Set aside.
Slice the corn! Take each cob and stand it up on the cutting board, the pointy end to the sky. Using your knife, slice from the point down to the end, shaving the kernels off.
Chiffonade your basil! This is a french technique to cut your herbs into thin ribbons. Uniformly place the basil leaves on top of each other and roll the sides under the stack. Slice the basil crosswise into ¼” thick strips.
Assemble! In a large bowl, add the farro, peaches, tomatoes and corn. Salt with three generous pinches of kosher salt, lots of black pepper, squeeze of half a lemon, and a few glugs of olive oil. Toss to combine and adjust for salt, lemon or olive oil. Add the macerated red onions (and their juices), basil, and a generous drizzle of balsamic. Toss once more and taste. Lastly, finish with flaky salt and enjoy!
