Salad:
- 4 ripe peaches, pitted and cut into wedges
- 2 pounds assorted heirloom tomatoes, cut into wedges (Vath prefers Lemon Boys and Green Zebras for added color and interest; they are also slightly less acidic)
- 6 ears fresh corn
- Fresh basil, small bunch torn into pieces
- 4 ounces queso fresco, crumbled goat cheese, or any preferred crumbly cheese
- Salt and pepper, to taste
Vinaigrette dressing:
- ½ cup vegetable oil (a canola-olive oil blend is preferred, but straight canola is fine)
- ⅓ cup white balsamic vinegar
- 2 tablespoons local honey, or whatever honey is on hand
- 1 shallot, finely minced
- Salt and pepper to taste
Directions:
Remove husks from the corn and grill over medium heat until lightly charred on all sides, about 7-8 minutes. Rotate corn so that it cooks evenly on all sides. Cool and cut kernels off the cob.
To prepare the vinaigrette, combine shallots with balsamic vinegar in a small bowl and let sit for 10 minutes so the flavor of the shallots mellows out. Whisk in honey and then slowly drizzle vegetable oil in while whisking to emulsify the dressing. Season with salt and pepper to taste.
In a medium-size bowl, combine corn, tomatoes and peaches. Toss gently with the vinaigrette. Season with salt and pepper to taste. When you are ready to serve, sprinkle torn basil and cheese over the top of the salad.
Note: Tomatoes taste best at room temperature, so it is best to prepare the salad just before serving. The dressing can be made ahead and refrigerated until the salad is ready to assemble.
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