Stone Fruit Salad with Fresh Corn
from the kitchen of Sharmagne Leland-St.John
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2 pita bread rounds, cut in half
3 ears of corn, husks and silks removed
3 nectarines, apricots and peaches, chopped
1 cup red onion, chopped
2 scallions, white and green parts chopped
¼ cup apple cider vinegar
½ cup each, coarsely chopped fresh mint and Italian parsley
2 tablespoons olive oil plus 1/4 cup, divided
1 teaspoon Pink Himalayan salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F.
Place pita bread on a baking sheet and brush with the olive oil. Bake 8 minutes or until crisp and golden. Tear into bite-size pieces.
Slice the corn kernels off the cobs.
Put the fruit, sweet onion, and green onions into a large bowl. Add the corn. Drizzle with vinegar and the remaining olive oil.
Season with the salt and pepper. Add the mint, parsley and pita pieces. Toss well to combine.
Season with additional salt and/or vinegar if needed.
Serve immediately. |
