Tonight I was trying to pull together a dinner from whatever was in the refrigerator. As I was peeling a cucumber, I had a flashback of a salad we had while walking on the Almafi coast last year. While walking from town to town, we stopped at a little town called Pantano and found a small cafe attached to a family home. We sat on the patio and ordered a salad that seemed a little unusual. At that moment, we thought it was amazing- fresh and simple. We liked it so much that we took a photo.
Here is my (vegan) version of it. I skipped the cheese and flat bread. Since I am always looking for something fast and easy, I used a can of corn. I would like to try it with fresh corn that is grilled. I had broccoli that I needed to use so that got included as well. The only non-negotiable is the basil. It has to be fresh.
2 cucumbers, peeled and chopped
1 can of corn, rinsed
6 plum or Romano tomatoes, diced
10-15 fresh basil leaves, cut in chiffonade
1/4 cup of olive oil
freshly ground pepper
Mix the first five ingrediants together. Drizzle with olive oil. Add salt and pepper to taste.