I’m picky. A picky eater mostly. Well, kinda. I like tons of things; but somehow when people list the ingredients in a dish, there is inevitably something I can’t stand. Mushrooms, squash, zucchini, cilantro, shrimp (and most seafood), olive oil, chickpeas (I’m looking at you too, hummus), meatloaf, sweat potatoes, frozen peas, feta, goat cheese, black pepper, and salmon top my list of foods I really, really don’t like. Yes, I’ve tried them all, and no, I just can’t stomach them.
With a long list of things I’m not fond of, I’m always surprised when I get texts/emails from sis and friends saying “I’m going to a bbq/party/etc, and need to bring an appetizer (app-e-teezer for my HIMYM lovers out there)/dessert/side”. Pickiness aside, I’ve watched a lot of Food Network, and can always suggested something delicious even if I wouldn’t eat it (like bbq salmon and asparagus with caprese-quinoa salad).
Among other things, I suggested tomato and corn salad to sis last week. I’ve never made it before, but it sure sounded good. So, as I headed to my own bbq potluck on Tuesday night, tomato corn salad is exactly what I concocted.
Potluck size included:
3 pints cherry tomatoes, cut in half
2 cans of peaches and cream corn (absolutely use a few (lots?) ears of fresh corn if you have time)
200g container of mini bocconcini (36 mini balls) cut in half
2 peaches, diced into small cubes
a bunch of basil, cut into small ribbons
Cut everything up, toss with just enough (aka: a very light pour) balsamic vinaigrette to coat and salt and pepper to your liking (I don’t add salt or pepper to anything I make, so, I can’t tell you how much).
Refridgerate a few hours and serve cold or room temperature (I liked it better cold).
Enjoy! Please, please, please make this for your next bbq and then tell me how much of a genius I am cause it’s your new fave summer side dish. I like praise. I’d also like to be invited to your bbq. Praise or invite, whatever works for you.