This sweet-savory salad is open to variation depending on what fresh produce appeals to you at the farmers’ market — such as tiny, deep purple Thai pepper, a spontaneous addition based on its visual appeal and mild heat.
Be generous when it comes to seasoning with the lime and salt: the lime provides a tart contrast to the sweetness of the fruit, and the salt brings all the ingredients together and makes their flavors pop.
Note that as the corn kernels marinate in the fruit juices, they become tender and sweet in a matter of minutes, without any cooking.
Serves 4 to 6.
• 1 medium cantaloupe
• 2 cups sungold or cherry tomatoes
• 2 ears fresh corn
• A couple of handfuls fresh basil leaves
• Lime juice to taste
• Freshly ground black pepper to taste
• Sea salt to taste
Husk the corn and cut off the kernels. Cut the tomatoes in halves or quarters. Cut the cantaloupe in half and scoop out the seeds, then cut each half into quarters and remove the skin. Thinly slice the melon pieces and put them in a large bowl, and add the tomatoes and corn.
Make chiffonade from the basil leaves by stacking them lengthwise and rolling them into a tight bundle. Cut the bundle crosswise into thin, even strips. Separate the strips.
Add the basil to the bowl, season to taste with lime juice, add salt and pepper, and mix well.
For raw food enthusiasts, these chips can be made in a dehydrator that has a thermometer, such as the Excalibur, with the temperature kept at 115 degrees F. They can also be made on parchment-lined baking sheets in the oven at its lowest temperature, adjusting time and method accordingly.
Makes 4 dehydrator trays of chips.
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