Summer Salad

Now, I know this is completely obvious, but I just want to holler with delight when summer produce begins to arrive in the market.  While I am snatching up fresh corn and tomatoes, I am frantically scrolling the recipe compendium in my brain.  I settled on this one from Melissa Clark's "Cook This Now", which is a lovely read, as are all of her cookbooks.  After seeing how itty bitty she is, I even tracked down her diet book on Amazon.  It's yummy, and does not involve anything fat-free.

Anyway, this salad tastes like a bowl of summer.  I served it with fish and asparagus, but it would also make a lovely light lunch the next day.

Ingredients:

	1	large garlic clove
	¾	tsp. plus 1 pinch kosher salt, or to taste
	2	tsp. freshly squeezed lemon juice
	¼	tsp. freshly ground black pepper
	3	Tbsp. extra-virgin olive oil
	1½	cups Israeli couscous, preferably whole-wheat
	1	cup fresh corn kernels (from 1 large ear)
	2	large ripe tomatoes, diced
	4	oz. crumbled feta cheese
	2	Tbsp. heaping chopped fresh basil

1. Using a mortar and pestle or the flat side of a knife, mash the garlic and a pinch of salt to a paste. In a small bowl, whisk together the garlic paste, lemon juice, remaining ¾ tsp. salt, and pepper. Whisk in the olive oil.
2. Cook the couscous according to package instructions; add the corn for last 5 minutes of cooking. Drain well.
3. In a large bowl, combine the hot couscous-corn mixture, tomato, and vinaigrette. Let the couscous cool for about 10 minutes before gently folding in the feta and basil.

I doubled the tomato the recipe called for, and thinking back, I would maybe add even another tomato.  Speaking of, Dell Harper ate an entire Grainger County Tomato tonight for dinner.   Pool, tomatoes, and bare feet- my girl is ready for summertime.

Make this salad, grill a steak, and enjoy the lingering daylight- you will be ready for summer, too.