It’s not easy to find salads that can withstand long waits on the picnic or buffet table. But that’s exactly what summer calls for: salads or sides that celebrate fantastic seasonal produce but won’t wilt or go bad while lingering in the afternoon sun. Enter this festive gluten-free salad. Made from vibrant yellow summer veggies (corn, squash, and tomatoes), and accented with a citrus dressing and crunchy coriander seeds, it’s delicious, fresh, and different from the same-old, same-old salads. If you want to perk up your next picnic or GF BBQ, serve this salad!
In this lively, raw mix, cilantro, coriander, green onions, and lime lend a bright complexity and herbal perfume to the summer staples of squash, corn, and cherry tomatoes. Best on the day it’s made, it’s the perfect antidote to richer dishes.
- 1 pound yellow summer squash ends trimmed
- 1 ear corn husked
- 1 1⁄4 cup yellow cherry tomatoes such as Sun Gold, halved
- 3 tablespoons coarsely chopped cilantro leaves
- 3 green onions thinly sliced
- 1⁄4 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon coriander seeds toasted and lightly crushed
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper
Using a mandoline or a sharp knife, slice the summer squash into very thin rounds, halving larger slices. Reserve in a large serving bowl.
Slice the corn kernels from the cob and add to the bowl along with the cherry tomatoes, cilantro, green onions, lime zest and juice, and coriander. Stir to combine and let sit for 5 minutes.
Stir in the olive oil. Season to taste with salt and pepper and serve.
Photo: Maren Caruso