I’m scared to write this down, in fear that it will go away, but…

things are actually going a little bit better!

But shh! Don’t tell anyone! It’ll be our little secret. For whatever reason, I feel a little bit happier, and I just had to share it with you.

One of the things that’s contributed to this is that I’ve started working part-time for my dad in the afternoons. He owns his own small construction business, and it’s really a family operation (the other secretary is my grandmother!). I do a lot of tasks that others might consider menial – i.e. answering phones, making copies, etc. – but I love helping my dad. He’s the hardest working person I know. He works every. single. day. (including weekends) to provide for our family. So any little thing I can do to help him makes me feel like I’m giving back for all that he’s done for me. This is one thing that I definitely appreciate compared to my old job in a large corporation – when you’re one of 40,000 + employees (just in Connecticut), you kind of feel a little insignificant. But at my dad’s office, every task is important. There’s no safety net. Everything you do matters. And I love it!

So that’s a little re-cap of my summer so far! I’ve been working, spending time with friends and family, and enjoying all of this wonderful seasonal produce. Today’s recipe is really a celebration of summer’s bounty – featuring sweet summer corn, farm-fresh tomatoes, herbs, and lettuce. It’s all tossed in a simple mix of lemon juice and olive oil, to really let the natural flavors of the produce shine through. I hope you all love it!

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Summer Garden Salad w/ Sweet Corn, Tomatoes + Herbs

This summer garden salad showcases the best of seasonal produce – fresh summer corn, tomatoes, and earthy herbs.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Ingredients

Salad

• 2 Ears Corn about 1 1/2 Cups Corn Kernels
• 1 Cup Cherry Tomatoes halved
• 2 Tbs Fresh Basil chopped
• 2 Handfuls Parsley chopped
• About 4-5 Cups Mixed Greens

Dressing

• Fresh Squeezed Lemon Juice
• Extra Virgin Olive Oil
• Salt
• Pepper

Instructions

• Start by prepping your veggies and herbs – chop tomatoes, basil, and parsley.
• Boil corn kernels for about five minutes, checking for tenderness when done.
• In a large bowl, combine all salad ingredients. Toss with a squeeze of lemon juice and a drizzle of olive oil. Just go by instinct – use as much or as little as you like. When done, toss again with a little bit of salt and as much pepper as you like.
• When done, serve salad in bowls with a little extra cracked pepper, if desired.
• Enjoy!

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)