A friend in our apartment building made this salad and left a portion of it outside my door. I ate it up within minutes and went to her that same day to get the recipe. A few days later we received tomatoes, basil, and sweet onions in our farm share. I immediately went to the store to get the few other missing ingredients and made this salad during nap time. I was happy. Happy that I had the energy and enthusiasm to be back in my kitchen, wrapped up in the magic of creating colors and shapes that will nourish my body and make my heart sing. Happy that it was summer and that I wasn’t pregnant. Happy that I have TWO healthy beautiful girls and that they were BOTH napping, and without a fight from a very passionate 2-year-old. I was so happy that I started making faces with the tomatoes and opened up a beautiful gifted bottle of white, at 4:15 pm.
I have had this salad three times now and I can’t seem to get enough of it. I am confident that when I taste it next summer, it will remind me of this current one. Tastes do that, they take me back and saturate my senses, leaving me reminiscent of the good, bad and indifferent. And the funny thing I’ve just recognized about the seasons in my life…once it’s past, I miss all of it. Every single moment. Like, biking in subzero weather while pregnant and nauseous, or walking the entire island of Manhattan because I did not even have $2 for transit fare, or more recently, laboring and pushing out a baby. The challenging moments in my life that can consume me, and some days eat me up, will truly be missed. Knowing this gives me a new sense of freedom. It gives me the freedom to be deep in the present moment, regardless of my circumstance. Even when the days are long and tiring or when the evenings are lonely, without my husband who is working around the clock trying to make us a better future. Surely, I’ve always known I would miss all the joyful happenings in my life, but knowing I will miss even the darkest hour, shakes me to my core and screams, be here now, live now, love now.
Roasted Corn, Tomato & Blue Cheese Salad
Serves 4-6 as a side
6 corn on the cob
1 pint of cherry tomatoes, halved
1 large heirloom tomato, cut into bite sized pieces
1 large sweet onion, halved and sliced
1/2 cup chopped basil
4 oz. blue cheese crumbles
1/2 cup olive oil
1/4 cup rice vinegar
1 tsp. sugar
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
Place corn on grill and cook for 15 minutes, turning often until all sides are chard. Once cooled, use a large knife to cut corn off of the cob.
Put grilled corn, sliced tomatoes, sliced onions, chopped basil, and blue cheese in a large bowl. Mix olive oil, rice vinegar, sugar, salt and pepper in a small bowl. Pour dressing over ingredients and mix well. Let the salad marinate and sit at room temperature for 30 minutes before serving. This salad can be stored in the fridge in an air tight container but is best when enjoyed the same day it is prepared.