in the states for a vacation this
summer, I took advantage of the overload of gorgeous heirloom
tomatoes, fresh ears of corn, and generous bunches of basil at the
farmers’ markets to make this salad over and over (and over and over)
again. Romain agreed with me that we could eat this every day. And I
think we did!
salad doesn’t have a lot of ingredients – it simply showcases the best of
the season. So it works best when everything is at their best, during the
height of the season. Basil is great with the corn and tomatoes, and my
friend Nick Malgieri
supplied me with several bunches from his backyard garden which I kept in
a small vase of water at room temperature, which is my favorite way
to keep basil fresh.