I wish I could take credit for this idea, but Brian was making this refreshing summer salad long before I came into the picture. It regularly makes an appearance at family get-togethers and a slimmed-down version sometimes pops up as a weeknight dinner side. If you time it just right (usually sometime in July or August) you can get all of the ingredients while they’re at their peak for freshness and flavor.
We recently whipped up a big batch and it was gone in less than 48 hours. Yes, it’s that good. Go ahead, make some and see for yourself.
Brian’s Summer Salad
Makes about 8 to 10 servings
- 1 pound sugar snap peas, ends trimmed
- 1/2 cup extra virgin olive oil
- 1/2 cup white balsamic vinegar
- 1 teaspoon sugar
- 5 ears corn, cooked and cooled
- 2 pints grape tomatoes, quartered
- 2 cups fresh basil leaves, roughly chopped
- 1 pound fresh mozzarella, diced
- freshly ground black pepper
1. Bring a large pot of water to a boil. Add the sugar snap peas and cook for 1 to 2 minutes or until crisp-tender. Remove from heat and plunge into an ice water bath to stop the cooking process, drain and set aside.
2. In a small bowl, combine the olive oil, white balsamic vinegar and sugar. Whisk until sugar is dissolved and set aside.
3. Cut the corn from the cobs and place in a large bowl. Add the sugar snap peas, grape tomatoes, basil and mozzarella. Top with dressing and toss to coat. Add salt and pepper to taste and mix well to combine. Chill in the fridge for at least 30 minutes before serving to allow flavors to develop.
SWWU Tip 1: We’ve also prepared this salad with string beans instead of sugar snap peas. Both are equally delicious. Just choose whichever one looks the freshest.
SWWU Tip 2: This salad also makes a lovely topping for mixed greens.