All the Summer's Darlings Salad #SundayFunday

I love when farmers' markets abound with all the summer darlings: zucchini, summer squash, peaches, tomatoes, and fresh corn!

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting this week and gave us this prompt: "Corn is ripe and ready for the pickin'. Please share your favorite "corny" recipe with us today."

The Corny Party

• All the Summer's Darlings Salad by Culinary Cam: (you're here)

• Cachapas, Venezuelan Corn Pancakes by Mayuri's Jikoni

• Corn Patties / Corn Potato Chops by Sneha's Recipe

• Elotes - Spicy Cheesy Grilled Corn by Food Lust People Love

• Fresh Corn Relish Salad by Sid's Sea Palm Cooking

• Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash by Karen's Kitchen Stories

• Smoked Paprika Cornbread Croutons by Amy's Cooking Adventures

• Southwestern Corn Salad with Chives by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Succotash Salad by A Day in the Life on the Farm

Some Previous Corny Creations

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Seared Zucchini Topped with Fresh Corn Salad, Mixing Spectacular Summer Flavors: Corn-Pluot Salad Over Seared Zucchini, and Blue Corn Bollos de Mazorca

All the Summer's Darlings Salad

This simple salad lets all those darlings shine. I used some oil and vinegar from local-to-me The Quail & Olive in this. This would be delicious after a day at the pool or beach.

Ingredients

• zucchini

• peaches

• tomatoes

• onions

• corn on the cob

• parsley

• salt and pepper

• Vinegar (I used the Fiesta Peach vinegar on The Quail & Olive website)

• Olive Oil (I used the Ascolano olive oil on The Quail & Olive website)

Procedure

Thinly slice all of the fruits and veggies. Place onions in a small bowl and cover them with Fiesta Peach vinegar for a quick-pickle, at least 30 minutes.

Place the zucchini slices on a serving platter. Sprinkle with salt and pepper. Drizzle with oil and vinegar. Light massage the dressing into the zucchini . Let stand while the onions pickle.

Blanch the corn and, when cool enough to handle, slice the kernels of in chunks.

Top the zucchini with slices of peaches and tomatoes. Scatter corn kernels and pickled onions over the top.

Sprinkle with chopped parsley, salt, and pepper. Drizzle with more vinegar and pepper. Serve immediately.

That's a wrap for my corny offering for this week's #SundayFunday. The group will return next week with recipes that feature fresh vegetables. Stay tuned!