When you get tired of barbecued corn, try this Corn and Tomato Salad recipe from Sunset magazine (I’m not sure what month/year, but I would guess summer!).

Ingredients:

1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes
1/4 cup slivere4d fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
salt and pepper

Instructions
1. An average ear of corn yield about one cup of kernels. To remove the kernels, with a large sharp knife, cut off and discard the stem end of each ear down to the kernels. Pull off and discard the husks and silk, then rinse the ear. Hold each ear upright and shear off the kernels close to the cob.

2. In a large frying pan over medium high heat, cook onion in olive oil until limp. Add corn ands stir often until corn is just tender to bite.

3. Pour mixture into a large serving bowl and add tomatoes, basil and vinegar. Salt and pepper to taste.

4. Serve warm or at room temperature.

This salad doesn’t usually last long in my house, as we have it both for lunch and dinner and then fight over who gets the last delicious bits of it. I also serve the salad with warm tortillas just to round out the meal.

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My Greek ancestors would definitely approve of this recipe for Greek Salad, found in Sunset magazine (April 2006).

Ingredients:
2 English cucumbers, cut into 1/2-inch cubes
2 pounds tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained pitted kalamata olives, halved if large
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1 1/2 teaspoons dried oregano
1 pound feta cheese
Salt and fresh-ground pepper

Directions:
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley and olives.
2. In a small bowl, mix olive oil, lemon juice and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixtures.
4. Add dresssing from small bowl and mix gently, adding salt and pepper to taste.

Makes about 8 servings. Per serving: 390 cal., 76% (297 cal.) from fat; 11 g protein; 33 g fat (11 g sat); 12 g carbo (4.1 g fiber); 1,057 mg sodium; 51 mg chol.

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I got this recipe out of the February 2007 Sunset magazine, and I have made it a few times now with great results.

Ingredients:
5 slices thick-cut bacon (I substitute with turkey bacon)
4 large heads Belgian endive, trimmed and coarsely chopped (I substitute with Napa cabbage)
2 ripe avocados, chopped
1/2 cup gorgonzola cheese, crumbled
2 tbsp. minced shallot
1 tbsp. sherry vinegar
1/4 cup extra-virgin olive oil

To make:
1. In large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown. Remove bacon from pan and drain on paper towels, then crumble into small pieces (or cut, in the case of turkey bacon).

2. In a medium serving bowl, combine bacon, endive (or Napa cabbage), avocado and gorgonzola cheese. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually add olive oil, whisking, until dressing is mixed. Pour dressing over salad and toss to coat. Serve immediately.

This recipe serves four to six people, and takes about 20 minutes to prepare.

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