Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
This week: A tomato-corn salad that both Amanda and her kids can get excited about.
At last, my favorite time of year when my kids' and my tastes are entirely aligned: All we want to eat is corn and tomatoes, and that we will do! Today, I made a simple corn, scarlet tomato, and Sun Gold tomato salad with torn basil, salted red onion, red wine vinegar, and loads of olive oil. Nestled in the salad is smoked mozzarella, and on the side is rye ciabatta from Runner & Stone. A plum or two never hurt. Our babysitter reported that Walker *loved* his lunch, a rarely doled out compliment. I'll take what I can get!
What's your best summer salad? Tell us in the comments!
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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