6 ears sweet corn
4 tomatoes, as ripe as possible
1/4 cup fresh mint leaves
1/4 cup fresh mixed herbs – like Italian parsley, basil, rosemary, sage
1 Tbsp. olive oil
Salt and black pepper, to taste
3 oz. feta cheese, crumbled
Put about an inch of water in a large pot. Add the corn and steam over medium-high heat for 10 minutes. Cool.
Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. Roughly chop the seeded tomato quarters. Pat dry with a paper towel to remove any extra moisture.
When the corn has cooled, slice the corn kernels off with a chef’s knife into . Toss the corn with the tomatoes.
Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!
*You can add a few cubes of grilled eggplant to this salad or any other favorite items from your share.
Recipes adapted from TheKitchn.com