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It’s summer. Which in San Francisco, means that it’s freezing cold, windy and generally miserable. But, we can at least pretend the sun is shining. This corn and tomato salad is an oldie (i’ve posted the recipe before – it’s a Sunset classic), but so good it’s worth repeating.
Bring on the sun!
Here’s what I’m craving:
Fresh white corn
Firm, slightly green tomatoes:
(Photo credit: er, me…)
Fresh basil, avocados and best of all…
Purple bell peppers. How could I not have known these things existed? Thanks to the farmers market at Fillmore:
(Photo credit: Molly Watson)
Combined, most of these ingredients make the dish Rick and I have been living off for weeks now. Sunset Magazine’s stupendous Corn and Avocado Salad. Here’s a picture of it to make your mouth water:
(Photo credit: Annabelle Breakey, c/o Sunset Magazine)
Of course, for the aesthetes among us, the colors will also inspire. But for all of us, the taste will just really amaze. I will be quite beside myself when the season ends! Here’s the recipe. Dead easy and the dressing is beyond. I added the purple bell pepper after spotting and smelling them at the market. Smoky, a little sweet. Delicious!
