This is prime time for locally grown tomatoes, corn, and chiles (aka peppers, although the European term “capsicum” might be the best name for the fruits of Solanacea). And few things work better to prove the cooking maxim, “if it grows together, it goes together.” This simple salad features the same chile chimichurri used for the hangar steak a few weeks ago. It’s also great on beans, rice, and grilled vegetables, so you might want to make a big batch.
WHAT YOU NEED TO DO
Cook 2-4 chiles in a slick of olive oil over medium heat until blistered and soft, about 20 minutes. Jalapeño or serrano if you like it hot, Jimmy Nardellos, shishitos, or other sweet peppers for a milder version. Let cool, pull off the stems, and chop coarsely. You can remove some of the seeds and white membrane from hot chiles to reduce their heat if you want.
Chop several cloves of garlic, a big handful of flat-leaf parsley, and a smaller handful of fresh oregano or a tablespoon of Pantellerian oregano. Stir it all together with about a quarter cup of extra virgin olive oil, 2 tablespoons of Katz Trio red wine vinegar, and a few pinches of flor de sal.
Cut the kernels from a couple of ears of corn, and cook them in a hot skillet in a good drizzle of olive oil until lightly browned about 5 minutes, then let cool. Chop 3-4 tomatoes into bite-sized chunks, mix in the corn, and add the chimichurri to taste.
For over a decade, Seattle’s Rachel Marshall has been crafting this uplifting tonic with nothing more than strong ginger root, fresh lemons, pure Pacific Northwest water and a touch of organic cane sugar. Its bright citrus profile and earthy, not-too-spicy ginger kick make it a natural fit for cocktails, bringing lightness to Dark ‘n’ Stormies and adding complexity to a simple Mule.
Ristorante Don Alfonso 1890, Italy’s first three-star restaurant, makes the extra virgin olive oil used in its kitchens from Nocellara olives grown on the steep hillsides of the Sorrentine Peninsula south of Naples. Very fruity and pungent, this limited production oil is best reserved for salads and used as a condiment.
Subscribe to our RGF Fresh Box to get a weekly trove of delicious things. Spend $40 for $50 worth of RGF products from daily staples to our newest favorite condiment. Boxes will include ingredients and recipes to make some of our favorite recipes including Peach Panzanella + burrata, blistered shishitos, the ultimate charcuterie picnic and so much more.