The Commons
Food and Drink

The chef’s recipes

Originally published in The Commons issue #168 (Wednesday, September 5, 2012).

Cantaloupe, Corn, and Tomato Salad

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.

Dehydrator Zucchini Chips

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.

1 | 2 | 3 | Next

What do you think? Leave us a comment

Editor’s note: Our terms of service require you to use your real names. We will remove anonymous or pseudonymous comments that come to our attention. We rely on our readers’ personal integrity to stand behind what they say; please do not write anything to someone that you wouldn’t say to his or her face without your needing to wear a ski mask while saying it. Thanks for doing your part to make your responses forceful, thoughtful, provocative, and civil. We also consider your comments for the letters column in the print newspaper.


No comments yet.

Add Comment

* Required information
(will not be published)
Enter the third letter of the word castle.
Enter answer:
Notify me of new comments via email.
Remember my form details on this computer.
I have read and understand the privacy policy. *

News and Views




Life and Work


Submit your news

Submit commentary

Support us

Become a member


Print advertising

Web advertising

About us

Contact us