Summer Squash, Corn and Peach Salad with Beer Marinated Tomatoes
- Prep Time: 15 minutes
- Cooking Time: 1-4 hours marinating
- Serves 4
For the Salad
3 ears of corn, boiled or grilled
1 medium zucchini, trimmed and peeled into ribbons
1 medium yellow squash, trimmed and peeled into ribbons
2 peaches, pitted and sliced
1/4 cup fresh basil leaves, torn
1/2 teaspoon salt
2 tablespoons Stonewall Kitchen Buttermilk Cracked Peppercorn Dressing
For the Beer-Marinated Tomatoes
1/2 cup Allagash Saison Ale by Allagash Brewing Company
2 tablespoons extra-virgin olive oil
2 tablespoons fresh squeezed lemon juice
1 package Backyard Farms Cocktail Tomatoes, halved
In a shallow dish, combine the beer, olive oil and lemon juice. Add the tomatoes, cut side down. Spoon some of the marinade over top of the tomatoes. Then cover and refrigerate the dish for at least 1 hour or up to 4 hours.
Slice the corn kernels of their cobs and add them to a big bowl along with the zucchini ribbons, yellow squash ribbons and sliced peaches. Spoon in about 2 tablespoons of the marinade from the tomatoes, tossing to coat. Add the basil leaves and marinated tomatoes, tossing gently to combine, sprinkling with the salt as you do.
Transfer to a serving dish. Drizzle with the buttermilk dressing. Serve immediately.
Take advantage of Summer’s bounty of fresh produce and some of Maine’s best local products with this easy vegetarian side dish created by Chef Network Partner Liz Harris. Liz deliciously combined seasonal items with year round favorites including Backyard Farms Cocktail Tomatoes, Allagash Saison Ale from Allagash Brewing Company and Stonewall Kitchen’s Buttermilk Cracked Peppercorn Dressing. Enjoy!