NPR’S KATHY GUNST ON THE PERFECT SUMMER SALAD

This is the salad for summer, said Kathy Gunst. “It combines ripe tomatoes, crunchy cucumbers, sweet juicy corn, and creamy feta cheese with fresh basil. Best of all, the salad takes about 15 minutes to put together.” PHOTO COURTESY OF KATHY GUNST

By April Neale

Our favorite back-East chef, Kathy Gunst, is a James Beard Award-winning food journalist. The author of 16 cookbooks, her latest is “Rage Baking—The Transformative Power of Flour, Fury, and Women’s Voice” (coming out in paperback, July 2023, Simon and Schuster). She is the Resident Chef for the award-winning show, Here and Now, heard on over 500 public radio stations nationwide. She writes for the Washington Post, Eating Well, Yankee, and other publications. She teaches food writing classes all over the globe. www.kathygunst.com

“Every summer, we grow a large vegetable and herb garden at home in southern Maine,” Gunst said. “I don’t grow corn because it takes up so much space, and there is an amazing corn stand just down the road. But I grow a dozen tomatoes, herbs, and edible flowers. This salad celebrates summer gardens, produce, and their colors, textures, and flavors. It combines ripe tomatoes, crunchy cucumbers, sweet juicy corn, and creamy feta cheese with fresh basil. Best of all, the salad takes about 15 minutes to put together.”

KATHY GUNST’S SAUTÉED CORN SALAD WITH TOMATOES, CUCUMBER, AND FETA WITH BASIL VINAIGRETTE

Serve with crusty bread or warm biscuits. Serves 2 to 4.

BASIL VINAIGRETTE INGREDIENTS

2 1/2 tablespoons olive oil

1 tablespoon white or red wine vinegar

1 1/2 tablespoons fresh basil, very thinly sliced

1 tablespoon chopped fresh chives

Salt and freshly ground pepper, to taste

SALAD INGREDIENTS

1 1/2 tablespoons olive oil

1 clove garlic, chopped

2 ears corn, shucked and cut off cob, about 1 1/2 cups

1 large ripe tomato, cubed

1 medium cucumber, peeled and cubed

2 1/2 tablespoons fresh basil, very thinly sliced

1/2 cup feta cheese or goat cheese, cut into cubes or small pieces

• Make the dressing: In a small bowl, stir together all the ingredients. Season to taste.

• Make the salad: Heat the oil over moderate heat in a medium skillet. Add the garlic and cook for one minute. Add the corn and cook for three minutes, stirring—season with salt and pepper.

• Meanwhile, gently mix the tomato, cucumber, and half the basil on a serving plate or salad bowl. Add the warm corn and gently toss. Scatter cheese and the remaining basil on top. Season with salt and pepper and add the dressing on top or serve on the side.