Summer Salad & Bruschetta

I have loved being back in my kitchen. Last night we had some friends over and I was craving some summer in my mouth, so I took out a favorite summer salad recipe that my mom passed along to me last year. The trick is to toss the corn in right off the grill.

Dressing
1/2 cup cider vinegar
1/4 cup sugar
dash of sea salt
dash of coarsely ground black pepper

Salad
4 ears of corn straight off the grill
1/2 cup finely diced red onion (soak in ice water for about 20 minutes and pat dry to get rid of that aggressive taste)
1/2 cup cucumber diced
1/2 cup whatever kind of pepper you like
1/2 cup cherry tomatoes, halved
A few sprigs of parsley, torn
A few leaves of basil, pulled apart
dash of sea salt
about 2 cups or so of leafy greens

1. For dressing, whisk together vinegar, sugar, salt, and pepper until sugar dissolves. Let it stand.

2. For salad, cut corn kernels from cobs. Toss corn and remaining ingredients except sea salt and greens.

3. At serving time, put corn mixture in your serving bowl. Season with the sea salt. Add the dressing and then gently thread in your greens.

We enjoyed it with burgers, roasted potatoes (thanks, Peyton!), and these beautiful bruschetta.

In college, I borrowed Becca's clothes and now I just borrow her recipes. At least I can't get stains on these! Find the recipe for the bruschetta on her blog {here}.