I wanted to share one of my favorite summer dishes, the Summer Corn, Tomato, and Salmon Salad with Za’atar Dressing from Epicurious. It’s a lovely combination of tomatoes and corn and makes a delicious, light dinner.

While I make the veggies and dressing as directed, I follow Serious Eats’ technique for pan-seared salmon rather than poaching it. This is in part because I cook the corn in the microwave. I don’t worry too much about the exact measurements for the tomatoes and corn. To feed two of us, I use two ears of corn, and usually two small-to-medium sized heirloom tomatoes, or a quart of multicolored cherry tomatoes.

If you don’t like salmon, I think this would be delightful with shrimp or pretty much any type of white fish.