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Quick Summer Salad

If you're like me, your summer months are jam packed with a million different places you have to be and a million and two things you have to do. One thing I love about the little home Eddie K and I have built for ourselves is our ability to sit at the dining room table and eat dinner every single night together. 

It is VERY RARE for Eddie and I to eat out during the week. If we have an event or something come up we might grab something along the way but 9.8 times out of 10, I cook at home. 

It's really funny actually because before I moved to Austin, I NEVER cooked. That's why God invented Panera Bread, Chick-Fil-A, and Firehouse Subs right? The only time I "cooked" was to heat a frozen dinner in the microwave. Now...most of my favorite memories have been made in our new kitchen. While I've taught myself to make some pretty elaborate dishes, it's hard to stray away from old-time favorites. 

Growing up, we always either had a garden or bought loads of veggies from the local markets. Cucumbers and tomatoes were ALWAYS floating around our house. To this day, I still have weird cravings for the two...especially during the hot summer months in Texas. 

This recipe is BEYOND SIMPLE. One cucumber, one tomato, two ears of corn. Boil the corn for about 15 minutes or until it starts to soften slightly. Not too long! KEEP THE CRUNCH. Cut the cucumbers into slices, the tomatoes into cubes, and then remove the corn from the cob with a sharp knife. Toss in a bowl with some salt and freshly ground pepper and ENJOY. 

Eat alone, with your dinner for the night, or as a snack with some peanut butter crackers. 

Tip: Looking for more flavor? Try adding a few drops of your favorite vinaigrette dressing.