Raw Corn & Tomato Salad Jars

Serves 4 · 20 min prep

Ingredients

• 3 cups fresh sweet corn kernels
• 2 cups cherry tomatoes
• 1 medium ripe peach
• 1 medium red bell pepper
• 1/2 cup fresh basil leaves
• 1/4 cup red onion
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pepitas

Instructions

1. 1Shuck the corn if needed and stand each ear upright in a wide bowl. Slice downward with a sharp knife to release the raw kernels, then scrape the cob lightly to catch the sweet milk.
2. 2Halve the cherry tomatoes and place them in a large mixing bowl with the corn. Dice the peach into small bite-size pieces and add them so the fruit juices mingle with the vegetables.
3. 3Core and finely dice the red bell pepper; mince the red onion. Tear the basil leaves into rough pieces so they release aroma without bruising into mush.
4. 4In a small bowl whisk the olive oil, lime juice, honey, salt, and black pepper until the dressing looks glossy and slightly emulsified. Taste and adjust brightness with an extra squeeze of lime if needed.
5. 5Pour the dressing over the corn-tomato-peach mixture and toss gently with a large spoon until every piece glistens. Fold in most of the torn basil, reserving a few leaves for the tops.
6. 6Spoon the salad evenly into four wide-mouth pint jars, packing lightly so layers stay visible but ingredients stay loose.
7. 7Sprinkle crumbled feta and toasted pepitas over each jar. Finish with the reserved basil.
8. 8Seal the jars and chill at least 20 minutes so flavors marry, or serve immediately at room temperature for a backyard potluck. Shake or stir just before eating.
9. 9These travel well for work lunches; keep upright and enjoy within two days for peak crunch and color.