This is a great way to showcase in-season tomatoes and corn. Adapted from Six Seasons.
- Kernels cut from 3 ears sweet corn
- 1 lb in-season tomatoes, cored and cut into wedges or chunks
- 3 to 4 scallions, sliced on a sharp angle
- 1/4 c red wine vinegar
- 1/2 c pistachios, toasted and roughly chopped
- 1/2 c freshly grated Pecorino Romano cheese
- 1 handful basil leaves
- 1 handful mint leaves
- Olive oil
- 2 large, thick slices country loaf (about 4 oz)
- Salt and pepper
- For the croutons:
- Heat the oven to 400F.
- Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with 2 T olive oil and a light sprinkling of salt and pepper.
- Spread the croutons on a parchment-lined baking sheet in a single layer. Bake for 10-20 minutes until golden brown but still a bit chewy, stirring every 4-5 minutes.
- Let cool on paper towels to absorb any extra oil, and season again lightly with salt and pepper. Store the croutons in an airtight container.
- For the salad:
- Put the corn, tomatoes, and scallions in a large bowl.
- Add the vinegar and toss gently to mix.
- Season generously with salt and pepper and toss. Taste and adjust the seasoning so the salad is nicely bright.
- Add the croutons, pistachios, pecorino, basil, and mint and toss again. Taste and adjust the salt and pepper.
- Moisten with 1/3 cup olive oil and toss again. Taste and adjust.