The last few weeks of summer have been unusual at our house. The past week in particular has been barely-managing-to-nibble-white-toast-and-drink-chicken-soup unusual.
At least one member of our family has been ill since we’ve been back from our holidays early in August. We’re usually a pretty hearty bunch but somehow, this just hasn’t been our time. Thankfully, we seem to be on the upswing now.
September marks many things: a new season, back-to-school, new (or reestablished) routines — and for us, it’s back-to-health. We celebrated this back-to-health by spending our last long weekend of this summer together as a family: enjoying the lazy mornings, the golden bright warm days, the unhurried meals and the many unplanned moments that presented themselves. Together.
One of these slow meals consisted of a slow-roasted pork shoulder, a fresh peach pie, s’mores and this salad. Nothing rushed here – the pork went on to the smoker early in the morning, the buttery pastry was made, fresh sweet peaches were sliced and pie was baked and cooling shortly after noon and the salad resting, flavours mingling, shortly thereafter. By the time dinner rolled around, we spent a few hours frolicking in the grass outdoors enjoying the end of the summer.
The best part of this salad is that it uses lots of fresh seasonal produce – crisp sweet corn, juicy ripe tomatoes, fresh cucumbers and zesty chives. It’s easy, it’s fast and it’s flavourful – particularly once it has a chance to sit and let the flavours develop. Summer’s almost gone but there’s no reason to rush it — instead savour of every last minute of it.
Tips and Suggestions:
- This salad tastes better after it sits for a few hours or overnight. If you can manage to make it in advance, do so. It’s worth it!
- You’ll notice there is no additional salt in the recipe. The pancetta already has enough salt for our tastes.
- Try grilling the corn on the cob before adding it to the salad. You won’t have to toast it in the pan if you prefer to skip that step. Delicious!