INGREDIENTS:
⦁ 1 pint cherry tomatoes (red and yellow)
⦁ 1 zucchini (or 2 small)
⦁ 1 ear of corn (cooked/grilled)
⦁ 1 shallot sliced (or 1/3 cup chopped red onion)
⦁ 1/2 cup chopped fresh herbs combined
⦁ Chive
⦁ Italian parsley
⦁ Basil
⦁ 3-4 tbsp Extra Virgin olive oil
⦁ 2 tsp sumac
⦁ Pinch of smoked paprika (optional)
⦁ 1 tsp garlic or two cloves
⦁ Sea Salt and crushed pepper to taste
⦁ 3 tbsp extra lemon juice
⦁ Lemon slices to garnish
Preparation:
⦁ Slice tomatoes in half, and zucchini in half-moons. Cut corn off the cobb. Dice up herbs. Combine all in a large serving bowl.
⦁ Slice your shallot (or red onion) and soak in 2 tbsp lemon juice. Set aside.
⦁ Combine your olive oil, sumac, paprika, garlic, salt, pepper, and remaining lemon juice together in a bowl. Whisk together. Pour over your tomatoes, zucchini, corn, and herbs. Toss lightly.
⦁ Add in your soaked shallot slices (discard the lemon juice) and toss it again.
⦁ Garnish with extra lemon slices and salt/pepper to taste.
⦁ Serve right away or store in an airtight container for up to 3-4 days.