Here’s the essence of summer: Call it a salsa, a fresh sauce, a chunky vinaigrette, whatever you like, but it’s a perfect accompaniment to fish, steak, or grilled vegetables. It also makes a great topping for grilled bread. For the brightest flavor, be generous with the fresh herbs and the acidic ingredients (vinegar, citrus juice).

Makes 4 to 5 cups

  • 2 cups halved or quartered colorful small cherry tomatoes (about 12 ounces)
  • 1 1/2 to 2 cups fresh corn kernels (cut from 3 to 4 cobs)
  • 1/4 cup thinly sliced drained oil-packed sundried tomatoes
  • 5 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons very thinly sliced fresh basil (or a combination of basil, mint, cilantro and/or Thai basil), plus herb sprigs or flowers for garnish
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1 tablespoon fresh lime or lemon juice
  • 2 teaspoons minced fresh garlic
  • 1/4 to 1/2 teaspoon kosher salt

In a mixing bowl, combine the tomatoes, corn, sundried tomatoes, olive oil, herbs, the vinegar, the lime or lemon juice, the garlic and 1/4 teaspoon salt. Stir gently and let sit for a minute. Stir again, taste, and season with more salt if needed.

This recipe first appeared with this story.