I don’t think we New Yorkers can complain about the summer this year, it’s been relatively mild (poo poo poo!). I mean, I don’t want to jinx anything (watch it be mind-numbingly hot next week), but I haven’t had to shower three times a day and jump into whatever sprinklers I can find…like last year.
You know how they say, “If you can’t handle the heat, get out of the kitchen!”, well what if you can’t handle the heat in your state? Do you just move to a colder climate, like Antarctica?
I am seriously not one for hot weather, which is why I would never move to Florida. My husband, on the other hand, wants to move to the Sunny State, and I always remind him that while he may get the sun, he’s not gonna have much sunshine in his life with his overheated wife! That kind of weather just turns me into some sort of heatwave-monster and you DON’T want to be around me when that happens. Which is why I’m going to stay right here, in perfectly mild Brooklyn, thank you very much. And when perfectly mild Brooklyn turns into overly humid Brooklyn, I’ll just stay inside with my air conditioning and a cup of iced coffee, all calm, cool and collected.
Now when perfectly mild Brooklyn turns into muggy and raining Brooklyn (like it did this week), I turn to my perfectly colorful summer salad so I can at least imagine green pastures and bright summer days. It just doesn’t get brighter than this salad! With fresh arugula, heirloom tomatoes, perfectly crisp-tender corn and creamy goat cheese, you just can’t go wrong. Even if it is muggy outside. Smother it all in a light and refreshing basil lime vinaigrette and you’ll be OK wherever you are…even the Sunny State.
What summer salad gives you an instant pick-me-up regardless of the weather? Share it with me in the comments below!
Summer Corn & Heirloom Tomato Salad with Herbed Goat Cheese
1 pkg arugula
2 ears corn
10 oz. baby heirloom tomatoes
1 log Natural & Kosher fine herbs chevre goat cheese
2 tbsp pine nuts, optional
Bring a pot of salted water to a boil and add the corn. Cook for 3 minutes, until tender. Remove the corn from the pot and place in a bowl of ice water to stop the cooking. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Spread arugula out on a platter and top with tomatoes, corn and slices of goat cheese. Sprinkle pine nuts over the salad and drizzle with basil lime vinaigrette.
VARIATION: Bread and fry the goat cheese for crispy goat cheese croutons, or use crumbled feta instead.
Basil Lime Vinaigrette
1/3 cup light olive oil
3 tbsp fresh squeezed lime juice
2 tbsp honey
1 clove garlic
1/2 cup packed fresh basil
salt and pepper, to taste
Add all the ingredients to a food processor or blender and puree until smooth and creamy.
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