Evan’s Late Summer Salad of Corn, Peaches, and Tomato

Name: Evan’s Late Summer Salad of Corn, Peaches, and Tomato
Ingredients: 1 quart corn kernels, cut from the cob; 1 large or 2 small yellow or white peaches, ripe but with integrity, halved, stone removed, and cut into a medium dice; 1 cup sungold tomatoes, halved; 1 shallot, or a small Tropea or other red onion, or a few scallions, thinly sliced; 1 chili, thinly sliced (optional, could be Thai chili or cherry bomb or aji dulce or even jalapeno or serrano depending on the heat you want); 2 tablespoons peach vinegar, or red or white wine vinegar; 3-4 tablespoons tasty olive oil; A big pinch or two of salt and a small one of fresh ground black pepper; maybe some flaky salt for finishing; 1/3 cup torn or chopped basil (purple, Thai, Genovese)

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Makes 4 servings 1x

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Ingredients

1 quart corn kernels, cut from the cob
1 large or 2 small yellow or white peaches, ripe but with integrity, halved, stone removed, and cut into a medium dice
1 cup sungold tomatoes, halved
1 shallot, or a small Tropea or other red onion, or a few scallions, thinly sliced
1 chili, thinly sliced (optional, could be Thai chili or cherry bomb or aji dulce or even jalapeno or serrano depending on the heat you want)
2 tablespoons peach vinegar, or red or white wine vinegar
3–4 tablespoons tasty olive oil
A big pinch or two of salt and a small one of fresh ground black pepper; maybe some flaky salt for finishing
1/3 cup torn or chopped basil (purple, Thai, Genovese)

Instructions

Toss all the veggies and fruit together in a bowl with the vinegar, oil, and salt and pepper. Add most of the torn basil and toss together. Plate in a large shallow bowl, topping with more torn basil and a sprinkle of flaky salt/splash of extra oil if desired.

— Recipe courtesy Evan Hanczor