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.
1poundyellow summer squashends trimmed
1 1⁄4 cup yellow cherry tomatoessuch as Sun Gold, halved
3tablespoonscoarsely chopped cilantro leaves
3green onionsthinly sliced
2tablespoonsfresh lime juice
1⁄2 teaspoon coriander seedstoasted and lightly crushed
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.