I first tasted this fresh, complex salad on a visit to Istanbul (sorry for the location-dropping, but it’s true). I was with my friend Susan (a chef and restaurant owner). After two bites, we quit eating, locked eyes, and starting pulling the salad apart while the staff looked on in horror. We sat there, in that exotic cafe, on a bustling Turkish street, and analyzed our salad until we thought we could replicate it at home. It was that good!
I’ve been making this salad for over 30 years with undiminished enthusiasm. Honestly. And I’ve always treasured the way it came into my kitchen. When she found out that I really loved to cook, an elderly Armenian neighbor described this intriguing salad from her parents village in vivid detail. No recipe, just hand gestures and sound effects.
Everywhere from Farmer’s Markets to roadside truck stands and grocers, peaches are now at their height of heartwarming perfection. This is a short season that pretty much wraps up around the middle of September, so get ‘em while they’re here!
Of the array of corn-themed recipes I’ve concocted over the summers, this great little salad has become a favorite. It goes together quickly and works for so many occasions: as a side dish on a casual barbecue buffet, a potluck contribution, or in seafood tacos.
Basil and strawberries are a surprising and delightful flavor combination—in my opinion this is one of the garden’s synergistic miracles! The intense red of the berries and plums contrasted with the vivid green basil perfectly expresses the exuberance of the summer garden.
Strawberry Basil Salad
Makes 8 servings
1/4 cup mild honey (or more, depending on fruit)
1 tablespoon [...]
