This will be a short post, mainly just to give you a recipe that will take about as long to make as it will to read this.
Summer, to me, is all about food, and I love a nice cool salad to go along as a side to my main meal. I just whipped this one up--a great way to use all those vegetables from the CSA.
Cucumber tomato and corn salad
2 vine tomatoes
1 medium cucumber
1 ear of fresh corn, already cooked
1 clove garlic
1 tablespoon minced red onion
2 basil leaves
1 1/2 tablespoon white wine vinegar
Olive oil (about 3 tablespoons, or more or less if you'd like)
Salt and pepper to taste
Chop the tomato and cucumber and combine in a bowl. Remove the corn from the ear and break apart with your hands and add to bowl. Tear two leaves of basil and add, along with the garlic, onion, vinegar and as much olive oil as you'd like. Add the salt and pepper and let sit in the fridge for about an hour before serving.
This made enough for about two people. Next time I'll double the recipe, for sure.