Corn. Tomatoes. Basil. Peppers. Lime.
This was an adaptation of this Bon Appétit recipe, to which I added the grilled peppers – and, not pictured, a couple of hot Italian sausages. The title is not quite accurate, as I think we can all agree that the actual Platonic form of the summer salad should be prepared outside, on a charcoal grill, on a deck overlooking a sparkling lake. But a cast-iron griddle pan on one’s stovetop is still pretty ideal, when one throws upon it 3 ears of corn, de-husked and brushed with olive oil, and 2 red bell peppers, cut into large chunks, also drizzled with oil.
While the corn and peppers are blistering away, finely slice half a large red onion, and put to soak in cold water to dial down its pungency a little. Rinse in a strainer.
In a large bowl, combine the onion with the juice of 1 lime, 3tbsp olive oil, and a generous handful of torn basil leaves.
Chop 2-3 large, ripe, fragrant tomatoes, preferably warm from the sun, ideally just picked from the rampant bushes around the side of your lake house.
Mix everything together. Add a couple of sausages to the grill if you have the space & inclination. Open some chilled rosé. Happy summer!