This salad is at its best when fresh corn and tomatoes are in season. Serve the salad with grilled meats or fish. Add a glass of Sauvignon Blanc, and you have yourself a delightful light dinner. 
 
Yield 4 servings
 
4 ears of corn
1 cup chopped tomatoes
1 cup diced English cucumber
⅓ cup diced red onion
¼ cup chopped basil
¼ cup chopped Italian parsley
3 oz. got cheese of feta
¼ cup olive oil
2 Tbsp red wine vinegar
1 small garlic clove mashed 
Salt and pepper
 
Boil the corn on the cob in water for 2 minutes. Place the cobs in an ice bath for 2 minutes. Remove the cobs and pat them dry. Slice the kernels off the cobs and place the kernels in a large bowl. 
 
Add the tomatoes, cucumber, onion, basil, parsley, and cheese to the bowl and toss to combine. 
 
Whisk together the oil, vinegar, and mashed garlic in a small bowl. Pour the mixture over the vegetables, season with salt and pepper, and toss to coat. 
 
Just Salt It, and enjoy!