Fiesta Salad

Fiesta Salad

Studio Lunch is back! Here’s a salad with tomato, zucchini, basil and corn. I’ve always thought corn in salad is a little… tacky? But what is life if you don’t embrace a little tackiness. I’m back from maternity leave and looking forward to Studio Lunch again with everyone! - Laila


Serves 5

2 large zucchini, cut in ribbons using a mandolin

2 ears of corn

2 heirloom tomatoes, cut in wedges 

3 tbs red wine vinegar 

1 lemon (zest + juice)

Handful of basil

Olive oil


Cut the tomatoes in wedges, salt heavily with maldon salt, and add 1 tbs vinegar plus the zest. Set aside. 

Snap corn in two with your hands. Lay the flat side down on a cutting board and with a sharp knife shave the sides off. Combine corn and zucchini ribbons. 

Toss together tomato, corn, zucchini and basil. Add olive oil + 2 tbs red wine vinegar. Salt.

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