Summer Corn Salad

The perfect idea for a summer picnic: sensational corn salad. Put the bounty of the garden to good use in this colorful make-ahead dish. Fresh herbs add pizzazz, and for even more flavor, toss in grilled zucchini, eggplant or mushrooms. Make sure to use good quality extra virgin olive oil. The salad is delicious side to Greek-Style Chicken Kebabs and Barramundi with Preserved Lemons and Chickpeas.

5 ears fresh yellow corn, shucked

1 cucumber, peeled, seeded and diced

1 large red bell pepper, diced

1 yellow bell pepper, diced

2 celery stalks, thinly sliced diagonally

5 green onions, thinly sliced diagonally (about 1 cup)

¾ cup finely chopped red onion

½ cup thinly sliced fresh basil

⅓ cup thinly sliced fresh mint

⅓ cup extra-virgin olive oil

3 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 teaspoon kosher salt plus more to taste

1 teaspoon seasoned salt

½ teaspoon dried crushed hot red pepper

½ teaspoon freshly ground black pepper plus more to taste

3 firm but ripe avocados, pitted and peeled; 2 diced and 1 sliced

1 cup teardrop tomatoes, cut in half

2 tablespoons coarsely chopped fresh flat-leaf parsley

Note: Ingredients may have been altered from the original.

Directions at zovs.com

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