Recipe of the Week

Potato, Tomato, Corn and Basil Salad


1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly
1 large bunch fresh basil
1/4 cup extra virgin olive oil
2 large lemons, juiced
1 t kosher salt
freshly ground pepper to taste

Place the potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender (about 15 minutes). Fish out potatoes and place in a cold water bath to stop cooking.

Shuck the corn and cook in the same boiling water for 5 minutes. Remove the cooled potatoes to a dish-clothe to drain. Immerse corn in same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove corn from water and also let drain. Cut kernels off each ear. Add kernels to bowl. Add grape tomatoes, and onion. Chiffanade (thinly sliced) the basil and add it to the bowl. Add olive oil and lemon juice and toss gently to combine. Season with salt and pepper.