3 ripe yellow peaches
2 ears of sweet corn
2 cups of cherry tomatoes
basil, 4-5 sprigs
1/2 chop toasted hazelnuts
2 tablespoons olive oil
2 tablespoons unseasoned rice vinegar
Using a paring knife, cut the peaches in half (from stem end to bottom) and remove the seed. Cut the peaches in slices and put into a large bowl. If it's a freestone variety, the seed will come loose. If it's a cling, cut around the seed.
Shuck the ears of corn and use a sharp knife to remove the kernels. I like to lay down the ear flat on the board and cut from the top to the bottom with one slice. Rotate the corn and continue. This is a raw corn salad so use corn only in the peak of summer. Use the back of the knife to remove the “corn milk” from the husk. Place the corn into the bowl.
Cut the cherry tomatoes in half and put into the bowl along with the hazelnuts and whole basil leaves.
Season the salad with salt and pepper. Add the unseasoned rice wine vinegar and olive oil. Toss lightly and put on a plate for serving.
This is a great summer salad when it’s way too hot to cook. The peaches, corn and tomatoes go really well together along with the crunchy nuttiness of hazelnuts. People don’t often think of peaches in a salad but they are very delicious and the vinegar makes them even sweeter.