Spinach, Tomato, and Corn Salad
Ingredients
- 2 ears of corn, husks and silk removed
- 1 large tomato, diced
- 1/2 cup diced English cucumber
- 1/2 cup diced sweet onion
- 2 Tbs. chopped fresh basil
- 2 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh dill
- 1 tsp. chopped garlic
- 1 tsp. ground cumin
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 5 oz. baby spinach leaves
Directions
Hold 1 ear of corn upright, stem end down, in the center of a wide, shallow bowl. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Repeat with the second ear. You will have about 1 cup kernels.
In a large salad bowl, combine the corn, tomato, cucumber and onion.
Combine the basil, mint, parsley, dill and garlic on a cutting board and finely chop. Add to the vegetables.
In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds.
Transfer to a small bowl.
Add the olive oil, vinegar, salt and a grind of pepper and whisk until blended.
Carefully rinse the spinach in 2 or 3 changes of water.
Drain briefly in a colander and pat dry with a kitchen towel.
Add the spinach and the dressing to the corn-tomato mixture.
Toss to mix and coat with the dressing.
Serve immediately.
