If I had to choose the two vegetables that represent summer the most, theyâ€™d be corn and tomatoes. Of course they taste divine on their own, with tomatoes eaten right off the vine or corn eaten off the cob, but together they made a really tasty summer salad too.
I started off by cutting the corn off of two cobs. Next I halved about 20 grape tomatoes and cut 10 fresh basil leaves into small ribbons.
I purchased a pretty basil plant from Trader Joe's for only $3 and it is satisfying my need to have a windowsill garden, despite having absolutely no green thumb. Since the plant was already in full bloom when I bought it, I figure I have at least a few weeks with it before I somehow kill it, like I do with all plants.
I cooked the corn, tomatoes and basil in a pan with a little bit of olive oil for about 10 minutes. Once everything was piping hot, I added in soy mozzarella: about four servings cut into small cubes. The cheese melted into the mix making this a hot, gooey and flavorful summer salad.
Tomatoes and corn make a great pair, and tomato, mozzarella and basil salads are popular, so with all combined it was a hit. Without the melted cheese, itâ€™d be a great cold summer salad, and could even be mixed into a pasta or rice dish.
The possibilities are endless, and fortunately we have a few more months with these summer staple veggies to try them out!
If you hunger for great meatless recipes, be sure to check out the 700+ vegetarian recipes served up daily right here at Diet.com!
Janel Ovrut, MS RD LDN is a Registered Dietitian who follows a vegetarian diet. She promotes no-nonsense, plant-based cooking so that eating is both healthful and enjoyable. Janel has a masterâ€™s degree in nutrition communication from Tufts University in Boston. You can read many more of her blog posts at dinedishdelish.blogspot.com.