Cherry & Corn Summer Salad with Hazelnuts, Basil & Mint
This salad screams summer, even though there is not a piece of lettuce in sight. It's bright, sweet, refreshing and filled with bright herbs and spices. It's one of those salads that doesn't need a dressing, it's just that good on its own.
Ingredients
- 2 ears of corn raw and shucked
- 2 cups of cherries
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/3 cup roasted hazelnuts
- olive oil as needed
- red wine vinegar as needed
- 1/4 tsp aleppo pepper
- 1/2 tsp ground coriander
- salt & pepper to taste
For serving (optional)
- 2 slices your bread of choice toasted
- 2 servings crispy tofu recipe also on this blog!
Instructions
- Begin by prepping all the ingredients. Grab a sharp knife and remove all the corn kernels from the corn cobs. Set them in a large bowl. Halve and quarter all the cherries, removing the pits. Add them to the bowl as well.
- Use your hands to "rough up" the herbs. This means rubbing them in your palm to activate the aromatics, lightly tearing them, and giving them a few squeezes. All of this will enhance their flavor! Add these to the bowl as well.
- Roughly chop the hazelnuts, you want some pieces big and some small. Add them to the bowl.
- Add a generous glug of olive oil and red wine vinegar to the bowl. You want the ingredients coated, but not wet. Toss to combine.
- Add the aleppo pepper, coriander, a pinch of salt and a few twists of black pepper. Continue to toss with your hands.
- Taste the salad, and adjust the olive oil, vinegar, salt and pepper as needed. Taste and adjust until you have a salad that is brightly acidic, but still rich in flavor from the spices.
- To serve, pour a generous helping on a plate and garnish with any extra herbs. Add an optional side of toast or crispy tofu and enjoy!