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Author Notes: In an effort to relish the season, we chopped up all of summer and put it in a bowl. —Meghan Zichelli
Makes 3 cups
- 1 bell pepper (we used 1/2 yellow and 1/2 red for color variety)
- 1 tomato
- 1 red spring onion
- 1 ear of corn, shucked
- 1 teaspoon fresh lemon juice
- 4 sprigs mint, leaves removed, plus a few extra leaves for garnish
- 4 sprigs basil, leaves removed, plus a few extra leaves for garnish
- 1/2 teaspoon flaky sea salt plus more to taste
- freshly cracked black pepper
- Bring a wide saucepan of water to a boil and add the ear of corn for 1 minute. Remove the corn, run it under cool water and slice the kernels off the cob.* Transfer to a medium size bowl.
- While waiting for the water to boil, dice your pepper, tomato and onion and put them all (including tomato juices) in the bowl with the corn. Stir in a pinch of salt to get the vegetable juices flowing.
- Add the lemon juice, salt and about 5 cracks of pepper. Roughly chop your herbs to get 1/4 cup combined and add to the mix.
- Taste and add salt, pepper and lemon juice as needed.
- Refrigerate leftovers in an airtight container. Will keep for a couple of days.