One of my favorite things to eat in the summer is a fresh salad. I call it a “refrigerator in a bowl.” The salad is usually full of fresh vegetables with a mix-in of cold grilled meats, cheese, and herbs. Lightly dressed – usually it takes nothing more than a squeeze of lime juice and drizzle of good olive oil – the salad is a perfect lunch on a warm summer day.

It all started with an ear of corn. I saw fresh corn in the store and immediately wanted to make a salad. Fresh corn off the cob, tomatoes, red onion, green scallions, a bit of jalapeno for the heat. I added white tuna and some feta. The dressing is a simple combination of balsamic vinegar, lime juice, coriander, lemon-infused olive oil, salt and pepper. It looks pretty, it should’ve tasted better.

The summer is not here yet. The corn, rather than tasting sweet and juicy, was still a bit floury and starchy and tomatoes could’ve definitely used a bit more ripening on the vine.

PS – I added crushed blue corn tortilla chips – it’s a double corn salad.