Ciao'd with a blueberry muffin and a glass of rosé
After a few weeks back East, I returned home to find a mint melee in the garden. The Greek oregano, while abundant, was no match for the madding crowd of mint. The chives popped above it, their purple flowers bobbing like surrender flags.
What to do? I can make mint pesto for grilled lamb, add the herb to salads and smoothies, create pretty ice cubes, or stir it into ricotta as a topping for crostini with peaches and prosciutto.
No doubt I will get around to all of these options; however, a trip to the farmers market sparked another idea. Wouldn’t sweet, crunchy yellow corn and fat, juicy cherry tomatoes make the perfect canvas for a pretty and toothsome salad whose flavor would be lifted by the refreshing mint and perhaps, a salty snap of ricotta salata?
Proving that there are few new ideas in the cooking world, wouldn’t you know that the great Mark Bittman had already created a recipe for this salad? Prior to seeing MB’s recipe, my musings about the salad popped cherry tomatoes into the mix rather than the medium ones MB suggested and opted for ricotta salata rather than feta.
Mark Bittman’s Corn Salad with Tomatoes, Feta and Mint is super delicious not to mention beautiful in a bright summer kind of way. Your mission to success is finding sweet, ripe corn and juicy, red tomatoes. If you need mint, come on over to my garden and help yourself. I’m afraid I’ll wake up one morning and it will be creeping through my kitchen windows.