Tomato Salad With Corn, Summer Squash & Caramelized Onions
Adapted via Food52.com
3/4 cup YUMYIN
5 tablespoons olive oil, divided
1 yellow summer squash
2 small ears corn, blanched
1 scallion, finely chopped (or use fresh green onion tops if you have them)
2 cups Sungold tomatoes (or other small, sweet tomatoes)
Coarsely ground black pepper
2 teaspoons sherry vinegar
1 teaspoon honey
10 large basil leaves
Dice the squash (aim for 1/4 inch with mandoline) and put it in a large bowl; you should have about a cup.
Strip the kernels from the ears of corn and add them to the bowl with the squash.
Chop the scallion and add to the bowl.
Halve the tomatoes (or quarter them if they're bigger than a cherry) and add them to the bowl.
Add the YUMYIN, a tablespoon of olive oil and a few pinches of salt and pepper. Stir everything together gently.
In a small bowl, whisk the vinegar with the honey; whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper. Stir about two-thirds of the dressing into the salad, taste, adding more if you like.
Roughly chop the basil, stir it into the salad and serve. This salad travels well and is still good the next day