Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

• cooking oil spray, for grill grates
• 5 T extra-virgin olive oil
• 4 ears of corn, husked
• 1 bunch scallions (I used 4 huge scallions)
• 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
• 2 T sherry vinegar or red wine vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• freshly ground black pepper, to taste
• 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
• 1 cup sweet basil, chiffonade, plus more for garnish

1. Prepare a grill for medium-high heat; oil grate (before heating).
2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼”–½” pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
3. Transfer to a cutting board and let cool.
4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
7. Top corn and scallion salad with more basil just before serving.

Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.

Skillet Greek Chicken with Orzo, Tomatoes & Feta

This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.

This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.

Yield: Serves 6

For the Chicken & Orzo:

• 4 T extra virgin olive oil
• 1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
• 1 T dried oregano
• 2 tsp smoked paprika
• Kosher salt and freshly ground black pepper
• 2 T balsamic vinegar
• 8 cloves garlic, sliced
• 1 bell pepper, sliced (I used a yellow pepper)
• 2 cups dry orzo pasta
• 2 T capers, drained

For the Tomatoes & To Serve:

• 2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
• 2 T extra virgin olive oil
• 1/3 cup fresh basil, chiffonade
• 2 cloves garlic, grated or put through a garlic press
• kosher salt
• 1-2 pinches/dashes red pepper flakes, to taste
• 1 cup crumbled feta cheese, for serving

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
2. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
3. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
4. Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
5. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
6. Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
7. Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
8. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.

Heirloom Tomato Crostata with Honey-Thyme Glaze

This crostata was worth every bit of effort. The crust was perfectly flaky. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. The garlic oil, gruyere, and thyme added layers of wonderful flavor. Delicious!

I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. We enjoyed a lovely lunch while all of our kids played together. One friend brought a yummy caesar salad to serve on the side. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. It was a great time for all. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of my CSA and colorful heirloom tomatoes, used gruyere instead of cheddar, and reduced the baking time for a convection oven.

I am sharing this special dish with my friends at Fiesta Friday #84 this week hosted by Steffi @ Ginger and Bread and Effie @ Food Daydreaming. Enjoy!!

Yield: 6 servings

For the Crust:

• 125 grams all-purpose flour (about 1 cup), more for rolling out dough
• 75 grams fine cornmeal (about 1/2 cup)
• ¼ teaspoon fine sea salt
• 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
• 35 grams grated Gruyere or extra-sharp Cheddar (about 1/2 cup)

For the Filling:

• 1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes), preferably heirloom
• 1 teaspoon kosher sea salt, plus a pinch
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• ½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons olive oil
• 3 garlic cloves, smashed and peeled
• 65 grams Gruyere or extra-sharp Cheddar, grated (about 1 cup)
• freshly ground black pepper, to taste
• 1 large egg
• flaky sea salt, like Maldon

To Make the Crust:

1. In a food processor, briefly pulse together flour, cornmeal and salt.
2. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
3. Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
4. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours. (I refrigerated it overnight.)

To Make the Filling:

1. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
2. In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl.
3. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized.
4. Remove garlic and finely chop. Reserve garlic oil.

To Finish the Crostata:

1. Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. (*Alternatively, roll out the dough onto a piece of parchment paper large enough to line a rimmed baking sheet.*) Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes. (longer than 20 minutes is okay)
2. Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture.
3. Leaving a 3-inch border, distribute the garlic, then the cheese, followed by half the chopped thyme leaves on center of crust.
4. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border.
5. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves.
6. Gently fold crust up around tomatoes, making a 2-inch border.
7. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
8. Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until pastry is deeply golden brown. Serve warm or at room temperature.

One Year Ago:

• Grilled Bread & Marinated Tomato Salad with Arugula

Two Years Ago:

• Soba Noodle Salad with Pesto & Grilled Eggplant

Three Years Ago:

• Cherry Tomato Tart with Basil

Falafel-Spiced Heirloom Tomatoes & Chickpeas on Flatbread

I am bringing you this wonderful dish as a guest post of sorts. I had my eye on this recipe, and my friend brought it to share at a dinner at my house. It was so pretty and tasty, we decided I had to share it! 🙂

This recipe was adapted from Bon Appétit. My friend doubled the heirloom tomatoes and cut them slightly thicker. She also used lemon zest as well as sumac in the seasonings. Warm naan was substituted for the flatbread in the original recipe (although I included the instructions below). My mistake was suggesting that we should warm the naan in the oven. Next time, grilling or toasting the naan until crispy before assembly would allow it to hold up a little better to the slathering of delicious toppings. 🙂

The beautiful summer tomatoes really shine in this dish!

Yield: 4 as a vegetarian main course or 8 to 10 as an appetizer

For the Tomatoes & Chickpeas:

• 2 garlic cloves, finely chopped
• 1 teaspoon sumac (and/or lemon zest)
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon coarse salt, plus more
• 2 to 4 large heirloom tomatoes, any color, thinly sliced
• 1 15.5-ounce can chickpeas, rinsed
• 2 tablespoons red wine vinegar
• Freshly ground black pepper
• 1 small shallot, thinly sliced
• ½ cup parsley leaves with tender stems
• 3 tablespoons olive oil

For the Yogurt Sauce:

• 1 Persian cucumber, peeled, chopped
• ¾ cup plain yogurt
• ½ cup coarsely chopped fresh mint
• ½ cup coarsely chopped fresh parsley
• hot sauce, such as Cholula
• coarse salt and freshly ground black pepper

For the Flatbread & Assembly:

• ¾ teaspoon baking powder
• ½ teaspoon sugar
• 2 cups all-purpose flour, plus more for surface
• 2 teaspoons kosher salt, plus more
• 1 cup plain yogurt
• 4 tablespoons olive oil, plus more for drizzling
• Freshly ground black pepper

To Make the Tomatoes And Chickpeas:

1. Combine garlic, sumac (& lemon zest, if using), red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl.
2. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
3. Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

To Make the Yogurt Sauce:

1. Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
   Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.

To Make the Flatbread: (Alternatively, substitute 4 pieces of full-size naan, grilled or toasted until crisp.)

1. Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture).
2. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
3. Working one at a time, roll out each piece of dough into a round about ⅛” thick. (Don’t stress: They don’t need to be perfect.)
4. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

To Assemble:

1. Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
2. Cut into wedges and serve.

One Year Ago:

• Rick Bayless’ Roasted Poblano Gazpacho

Two Years Ago:

• Panzanella with Ricotta
• Roasted Cauliflower & White Bean Dip
• Baba Ganouj

Grilled Bread & Marinated Tomato Salad with Arugula

This wonderful salad is an improvement on a classic panzanella. The arugula and grilled bread made it so fabulous we were fighting over the last bite. 🙂 This recipe was adapted from Food and Wine, contributed by Ethan Stowell. Easy, pretty, and delicious!!

Yield: Serves 4

• 1 garlic clove, smashed
• coarse salt
• 1 pound heirloom tomatoes, cut into 1-inch pieces (I used my CSA beefsteak tomatoes)
• 1/2 small red onion, thinly sliced
• 2 T red wine vinegar
• 6 T extra-virgin olive oil, plus more for brushing
• freshly ground black pepper
• 4 (1/2 inch thick) slices country bread (about 6 ounces) (I used Trader Joe’s Tuscan Pane)
• 1 bunch baby arugula (7 ounces)
• 2-3 ounces ricotta salata, crumbled (heaping 1/2 cup)
• kernels from 1 or 2 ears of corn (cooked in boiling water for 2 minutes), optional

1. On a cutting board, using the flat side of a chef’s knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl.
2. Add the tomatoes, onion, vinegar and 6 tablespoons of olive oil; season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
3. Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
4. Add the bread and arugula to the tomatoes along with the ricotta salata and corn. Toss to combine. Serve right away.

One Year Ago:

• Ice Box Buttermilk Salad Dressing
• Warm Potatoes with Salsa Verde
• Spicy Israeli Couscous with Summer Squash