Tomato & Corn Salad with Poppy Seed Dressing

It all happened on the way to the dump. I hate to admit how much I miss our curb side garbage and recycling pick-up but driving to the dump on Martha’s Vineyard isn’t any old stinky outing. You pass farms, garden centers, a glass blowing studio, a small cafe.

Naturally, my mind was on what to eat on this it’s 95 degrees in the shade without air conditioning day. I passed one of my favorite farm stands, Fiddlehead, and decided to make a quick stop. All I bought was a block of cold goat milk feta knowing it would be perfect with the tomatoes and corn at home.

It was 8 am and the tomatoes on the porch were already sweating. There was no way I was turning on an oven, pot, even the coffee maker seemed to radiate too much heat.

TOMATO & CORN SALAD WITH LEMON-POPPY DRESSING 
serves 2

1 1/2 cups cherry tomatoes, sliced in half
1 ear corn (raw if it’s super fresh and sweet or boiled/grilled leftover), kernels removed
3 tablespoons fresh feta cheese, crumbled (leave out for vegan)
big handful baby greens, roughly chopped

juice 1/2 lemon
1 tablespoon aged balsamic vinegar
3 tablespoons olive oil
big pinch salt
black pepper
1 tablespoon poppy seeds

Don’t chop or whisk too fast to avoid overheating. Toss all the salad items into a large bowl. Whisk dressing and gently fold everything together. Depending on how salty your feta is you may want to add more salt. If there is anything fresh tomatoes like it’s s-a-l-t.

Now please go jump in the ocean or put your head in the freezer.