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One of the best things about summer is the plethora of fresh produce available. Personally, I love finding a few seasonal ingredients to highlight, then pairing them with a complementary specialty ingredient. In this case, I chose feta cheese; because it’s delicate flavor, yet distinct saltiness, is the perfect counter-note to the sweet summer vegetables that shine through in this dish!
What You’ll Need:
Sun sugar tomatoes
Shuck corn, making sure to remove all of the strings of corn silk.
On a cutting board, stand corn on its end, and slowly remove kernels from the cob.
Taste; if in season, the corn should be sweet and flavorful on its own! If it’s sweet enough right off the cob, keep it raw. If it tastes bland, quickly sautee with butter, salt, and a pinch of sugar.
Add a couple of handfuls of microgreens to a large salad bowl; it’s nice to use microgreens here, rather than full-grown ones, because they’re sweeter and have a bit more of a bite.
Add corn to salad bowl.
Cut tomatoes in half, and add.
Take about two tablespoons of feta cheese, and crumble on top of the dish.
Finish with a splash of olive oil (the higher quality, the better!) and the juice of half a lemon! Add salt to taste.