Summer produce doesn’t need much fuss—just a little love and the right pairings. This vibrant salad captures the essence of the season with juicy peaches, sun-ripened tomatoes, and sweet corn fresh off the cob. Finished with a drizzle of ENZO Organic Apple Balsamic and Organic Extra Virgin Olive Oil, plus a sprinkle of flakey sea salt and fresh basil. It’s the kind of dish that celebrates the colors of Summer with every bite. Perfect for backyard dinners, picnics, or those nights when turning on the oven is out of the question.

Ingredients

2 Pints cherry or grape tomatoes, washed and dried
3 Ears of corn, husked
4 Peaches or nectarines
12 Basil leaves, for garnish
ENZO Organic Apple Balsamic Vinegar, for drizzling
ENZO Organic Extra Virgin Olive Oil - Medium, for drizzling
Flakey sea salt, to taste

Directions

Step 1
Grill ears of corn until lightly charred and set aside to cool.

Step 2
Slice stone fruit to ½” wedges. Strip corn kernels from the cob. Toss tomatoes, cut fruit, and corn kernels in a large bowl.

Step 3
Drizzle balsamic vinegar and extra virgin olive oil and garnish with basil leaves and flakey sea salt.

Enjoy!

To learn more, visit www.enzostable.com or stop into Haskill Creek to experience first-hand!