While everyone seems to know that corn is at its best eaten just after it’s picked, it’s barely appreciated that arugula is just as fragile; its bright nuttiness turns stale after a day or so. Tomatoes can keep a little longer, but don’t refrigerate them, just choose a cool spot to store them.
1 dozen ripe sweet 100 tomatoes (Sungold orange ones are the sweetest)
1 small ear white corn with tiny, tender kernels
2 Tbsp extra virgin olive oil
a splash of white wine vinegar
a bit of freshly minced shallot
sea salt and cracked black pepper
1 handful fresh arugula
Just before making the salad, wash the tomatoes and cut them in half. Husk the corn, rub off the silk and slice off the kernels.
Combine the oil, vinegar, shallot, salt and pepper together in a bowl and taste for seasoning. Use only a small amount of vinegar so that the sweetness of the vegetables defines the salad. Toss with the arugula to coat the leaves, and then add the tomatoes and corn kernels.
If you have fresh nasturtiums in your garden, tear a few of them into this salad. The bright color and fragrant pepperiness are welcome to this summer salad.
Serves 1.
