Tomato, Corn and Cucumber Salad

tomato cucumber and corn salad - trust in kim

Here’s a really simple salad I’ve made a few times this summer, using tomatoes from my garden and cucumbers from a friend’s garden (and corn from the produce store).  I just used my favourite homemade vinaigrette, super easy and delicious.

If I use tomatoes and cucumbers out of season I always choose the little ones – cherry tomatoes and those small cucumbers.  They have way more flavour.  And for winter corn I prefer canned over frozen, and I usually us Peaches and Cream.  Still, the summer ones are the best, so I make this a lot while these things are growing nearby and in season.

What you need:



sweet onion

corn on the cob

a few green olives

dressing ingredients:

about 1 teaspoon dijon mustard

about  1/4 teaspoon sugar



white wine vinegar

olive oil

What you do:

1. Boil a pot of water for the corn and let it cook for a couple of minutes.  Remove the corn and run it under cold water.

2. To make the dressing, put the mustard in a bowl and add the sugar and some salt and pepper.  Add a little vinegar and mix it into the mustard so there are no lumps.  Mix in a bit more vinegar, then drizzle in some olive oil while mixing with a fork.  After you’ve added a bit, have a taste and see what you need to add more of.

3. Cut the cucumber and tomatoes into bite-sized pieces.  Chop the onion and olives.  Cut the corn off the cob, and put all the vegetables together in a bowl.  Toss it with some dressing and serve it up.


Fresh Salsa

Homemade salsa is easy to make, as long as you’ve got really great tomatoes.  Over the winter you can still make it, but it won’t be nearly as good as when you make it with tomatoes ripe from the garden or farmer’s market.

What you need:

3-4 tomatoes

1/4 sweet onion*, finely diced

1 jalapeno pepper, finely diced


1/2 freshly squeezed lime

a pinch of sugar may be needed

optional: cilantro

What you do:

1. Cut up tomato into chunks of about 1 cm.  Place in a colander over a bowl to drain.

2. Add a little chopped onion, and a diced jalapeno pepper.  If you don’t want it to be very hot, take out the seeds.  That’s where most of the heat is.

3.  After the tomatoes have drained, add the rest of the ingredients.

4.  After letting it sit for a while to allow the flavours to mingle, have a taste and adjust the salt and lime juice as needed.  You may also want to add a pinch of sugar.

5.  I like to let the salsa sit for a while, then serve at room temperature with tortillas, fajitas and lots of other dishes.


* I prefer to use sweet onion because I tend to cry less – if you’ve got very sensitive eyes, you know how important this is.  Especially if you’re expecting company.  I also think they taste great!

Ruby Swiss Chard and Cabbage

My quest to find tasty ways to cook cabbage has recently combined with a sudden influx of ruby swiss chard in my garden, and this recipe is the result.  It doesn’t taste or smell very cabbagey, so if you’re picky about that sort of thing, you might still like this.

You need:

1/2 sweet onion

a bunch of ruby swiss chard

1/2 a green cabbage

butter (olive oil for vegans)

salt and pepper

fresh tarragon, optional

What you do:

1.  Slice onions and fry on low in a little butter for 3-4 minutes.

2.  Remove the stalks from the swiss chard and chop them into 3-4 cm long pieces.  Add the chopped stalks to the onions and cook for a few more minutes.

3.  Once the onions and chard stems have started cooking, put about 1-2 cm water in a separate pot.  Bring it to a boil, add the cabbage, put a lid on it, and steam for 2-3 minutes.  The cabbage should be tender but not soggy.

4.  Chop the swiss chard greens.  When the chard stems and cabbage have both cooked, add the swiss chard greens to the pan with the onion, then put the cabbage on top of the green.  Add a little butter, salt and pepper, and toss it all together until the greens have wilted.

5.  Mmm.  Eat up!