I could kill for this charred corn right now. I have none of the ingredients and it's too late for a trip to the store, but maybe you do? Just saying. In other summer musts: we are coming up on prime time for Caprese salad, and Anna's balsamic glaze recipe is as good as ever. Same goes for my mom's chilled cucumber salad, which I CAN'T BELIEVE I've never shared with you. I make it, no joke, at least three times a week during cucumber season, and yet when I went to link to it from an old blog post, I realized it's not here. Fixing that now. And finally: blueberry picking. I took the girls early Saturday morning and we picked 11 pints in under an hour. Nora ate her body weight in fallen berries, Sally lived up to her name and put exactly three in her container, the rest in her mouth. Hurrah! Summer is here.
LIZ'S CHILLED CUCUMBER SALAD
The nice thing about this salad is anyone with a few backyard cucumber and tomato plants can run out and pick and have dinner on the table. I usually chill the cucumbers and onions in the dressing, then add warm tomatoes just before serving, as tomatoes do not improve in the fridge. Also, this time of year, when the cucumbers are ready but the tomatoes are not, I just skip the tomatoes. It's just as good.
1 medium-large cucumber, thinly sliced
1/2 sweet onion, peeled and thinly sliced
1/3 cup white vinegar
1 teaspoon pepper
1 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons olive oil
1 large ripe tomato, sliced
Arrange the cucumber and onion in a large, shallow platter. (My mother always used a pie dish.) Shake together the vinegar, pepper, sugar, salt and olive oil until well mixed. Pour this dressing over the veggies and put in the fridge to chill. Just before serving, slice the tomato and layer it over top.