Summer Corn, Cucumber, and Tomato Salad

Nothing says summer like corn, cucumbers, and tomatoes, and this quickly thrown together salad celebrates that trio. The corn is raw, so, for the best taste, make sure to buy it when it is perfectly in season. Leftover corn from the barbecue the night before, while changing the texture and flavor of the salad, is also delicious. Using a variety of tomato shapes makes this salad aesthetically pleasing, and a touch of old-fashioned distilled white vinegar gives it a nice, bright flavor.

SERVES 8 TO 10 AS A SIDE

Dressing

2 to 3 tablespoons distilled white vinegar

1 tablespoon safflower oil

2 teaspoons coarse-grain mustard

Kosher salt and freshly ground black pepper

Salad

6 ears fresh corn

4 small seedless cucumbers, cut into small dice

1 pound tomatoes, assorted types and sizes, roughly cut into slices and medium wedges

½ Vidalia or other sweet onion, sliced paper thin

1 bunch watercress, mâche, or purslane

12 fresh basil leaves, plus more for garnish (optional)

To make the dressing, whisk together the vinegar (to taste), oil, and mustard in a small bowl. Season with salt and pepper.

Slice the kernels from the cob and transfer to a large bowl. Add the cucumber, tomatoes, onion, and watercress.

Pour the dressing over the salad and toss.

Snip the basil leaves into thin ribbons and mix in gently. Garnish with additional basil leaves (if desired) and serve.