Corn Salad with Tomatoes, Feta, and Mint
As is often the case with New York Times Cooking recipes, the name of the dish is the ingredient list. In this case, olive oil is the only additional ingredient, but as it turns out, I didn't use it anyway. I had saved the recipe a few days ago, but I couldn't open the recipe online last night when I made the salad so I wasn't able to determine if I was missing anything. And it was fine without the olive oil. I used cherry tomatoes, and fresh sweet corn from the local farmer's market, and mint from my garden. Everything was sweet and fresh.
Update: One perk I have at my job is that my office is next to a meeting room where food is often served. Any leftover food is fair game to take home (I keep Tupperware in my office for just this reason). The day after I made this salad I cut up a cooked chicken breast (procured from the meeting room) and mixed it with the leftover salad for a cool, summer main dish. Both the salad and the chicken's flavor were improved.
Sweet Corn Salad
Also from the New York Times, this has some overlap with the previous recipe, but in fact has a few more ingredients. The corn, tomatoes, spring onions, and basil were all procured at the farmer's market. I skipped the marjoram. James and I both agreed that the red wine vinegar was overkill. The acidity from the tomatoes would have sufficed. Otherwise, another simple, sweet summer salad.
