As I was looking at the various seasonal produce I had available last night, I decided to improvise and threw this salad together. It was a delicious way to take advantage of the end of the season for some of my favorite foods.
2 cups corn (cut off the husks and boiled for 2-3 minutes)
1 cup chopped tomato
1/2 cup of figs, cut into bit sized pieces
1/4 small red onion, diced
10 leaves of basil, cut in a chiffonade (https://en.wikipedia.org/wiki/Chiffonade)
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
Toss this all together and serve as a side dish, or as a dressing for fish or poultry.
You could also throw in some diced shrimp, tofu, or chicken and turn it into a full meal.
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