this is a great late summer salad. this recipe does yield enough for a party so if it is just four of you or is for a light lunch, just cut the recipe in half and enjoy!
makes 1 1/2 quarts
3 ears corn, shucked
2 medium heirloom tomatoes (8-10 ounces each)
3 medium peaches
10 basil leaves, sliced thin (chiffonade)
juice of 1 lemon
3 tablespoons extra virgin olive oil
coarse salt and freshly ground black pepper
cut the corn kernels off of the cobs into a large mixing bowl. dice the tomatoes and add to the corn.
heat a grill or grill pan to medium-high. cut the peaches into quarters and remove pits. brush both sides of each quarter with olive oil and sprinkle with salt and pepper. place the quarters on well-oiled grates of the grill. grill about 2 minutes per side until nicely charred and just tender. let the peaches cool, dice and add to the corn and tomatoes.
add basil and toss with lemon juice and olive oil. season with salt and pepper.