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“Summer Salad”

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8 servings


  • 4 ears of raw corn cut from the cob
  • 3 large tomatoes cut into thick slices
  • 1 large white onion cut into thick rings
  • 1 large cucumber peeled and cut into wedges
  • 1/2 cup Manchego or another similar hard cheese cut into shavings
  • 1 cup basil leaves
  • Optional: 1 eggplant thinly sliced and grilled
  • Optional: banana or bell peppers thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive hazelnut, or walnut oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper


  • Lay the corn, tomatoes, onions, cucumbers, Manchego and basil (plus any other vegetables) on a platter, alternating so that each ingredient is evenly distributed.
  • Drizzle with lemon juice, oil, and sprinkle with salt and pepper and serve!