I think it’s a universally-held truth that cooking in the summer is awful. Heating up the kitchen in an already-sweltering house, standing over a hot stove…even eating hot food is just more than I can take when the mercury starts to climb. But lately, I’ve been throwing together (‘cobbling’, if you will) this salad for our summertime dinners, and it’s the perfect solution. I’m calling it a Summer Cobb, because it has the same hearty, meal-worthy feel of a Cobb, but it’s packed with bright, sweet summer flavors like fresh corn and peaches, and those heirloom tomatoes I can’t get enough of this time of year. Plus, it’s as good for you as it is good to eat (unlike a traditional Cobb). My husband actually said to me, “If it tasted this good to eat healthy, I’d do it more often.” How’s that for an endorsement?

Truly, this deliciousness is summer on a plate. And best of all? Virtually no cooking required.

Summer Cobb Salad (serves 2, recipe easily doubled)

1/2 rotisserie chicken
1 ear corn
1 ripe peach
1/2 avocado
3 large handfuls arugula
1 large (or two small) ripe heirloom tomatoes

Dressing:
1/4 c. olive oil
2T balsamic vinegar
1 tsp dijon mustard
1 tsp maple syrup
1/2 tsp salt
1/4 tsp pepper

Shuck corn and split peach in half, removing pit. If you can stand it, put the corn and peach on a preheated, lightly oiled grill pan on your stovetop (you can also throw these on the grill, but who wants to grill when it’s 90 degrees?). Let them grill, turning corn occasionally, until pretty grill marks show up; remove from heat and set aside. (If you can’t take the heat, leave both raw – the salad will still be delicious.)

Meanwhile, wash and dry the arugula, portion onto plates. Slice the avocado, tomato and chicken, portion onto plates. Make dressing by adding all ingredients to a mason jar, lidding it up, and shaking your moneymaker. Feel free to get creative with the dressing – adding a bit of diced tarragon or basil, even thyme if you have it around, would make an excellent addition.

When peaches and corn are cool enough, remove corn from cob and portion onto salads, then slice peach and add to the top as well. Drizzle dressing over the top, and serve to very hungry people. –Becki S.