Peachy Corn and Tomato Summer Salad
Download the MIND Diet Peachy Corn and Tomato Summer Salad Recipe Here
Elevate your summer dining with our MIND Diet recipe for peachy corn and tomato summer salad! Enjoy a colorful and refreshing salad featuring the seasonal bounty of peaches, corn, and tomatoes, offering a perfect blend of flavors and nutrients. This recipe is great as a side dish for a summer cookout, with a yummy baked fish, or anything bright and tasty.
Enhance your culinary repertoire with this easy-to-follow MIND Diet meal recipe and savor a dish that nourishes both body and mind.
Serves: 4
Prep time: 15 minutes
Cook time: 5 minutes
MIND Points: 0.5 WG, 1 EVOO, 1 OV
Ingredients:
2 whole wheat pitas, cut into pieces
4 tablespoons EVOO, divided
Sprinkle of salt
1 small red onion, thinly sliced
3 tablespoons red wine vinegar
¼ teaspoon salt
1/2 tablespoon sumac (optional)
2 ears corn on the cob, or 2 cups steamed corn
1 cup chopped tomatoes
2 cups sliced peaches
½ cup fresh basil leaves
Directions
Line a plate with a paper towel. Heat 2 tablespoons EVOO in a medium pan over medium-high heat. Add the cut pieces of pita and stir to coat. Let sit and lightly toast, mixing infrequently until all pieces are a light golden brown and crunchy. Transfer to paper-towel lined plate and sprinkle with salt. Set aside.
In a medium bowl, add the slices onion, vinegar, salt, and sumac if using. Mix to incorporate and set aside to marinate.
If using corn on the cob, steam the cob by leaving it in the husk and place in the microwave for 2-4 minutes per cob (depending on size). Remove from the microwave and wait a few minutes before you remove the husk (to let the temperature come down).
While corn is cooling, chop your tomatoes and peaches. When corn has slightly cooled, cut corn off cob.
In a large serving bowl or platter, mix corn, tomatoes, and peach slices. Add in the onions and pita pieces, and gently toss. Drizzle 2 tablespoons EVOO over salad. Top with fresh torn basil.
