Roasted Corn,Tomatoes and Basil Summer Salad

These fresh, flavorful side dishes from Steve Bate, executive director of the Long island Wine Council and Monica Harbes of Harbes Family Farm in Mattituck, Jamesport and Riverhead highlight the delicious herbs, cheese and produce found locally on the North and South Fork, and offer a crisp accompaniment to the rich fish and duck mains.

Harbes’ refreshing salad stars the lauded Harbes sweet corn and the rich goat feta from Catapano Dairy Farm in Peconic. Harbes also recently released an estate-grown Merlot, Chardonnay and Rosé. -Susan Kostzrewa

  • 1 pint cherry tomatoes (cut in half)
  • 1 cup fresh basil leaves, sliced thin
  • 1 pound green beans, blanched and cut into pieces
  • Catapano goat feta cheese or other feta cheese, crumbled, and to taste
  • For the dressing:
  • ½ cup extra virgin oil
  • 1 teaspoon Taste of the North Fork mustard or any Dijon mustard
  • 3 tablespoons Taste of the North Fork white wine vinegar or comparable
  • 1 garlic clove, minced
  • ½ large red onion, diced
  • Salt and pepper

Mix tomatoes, basil and green beans in a bowl. In a separate bowl, whisk together dressing ingredients. When ready to serve, pour dressing over the vegetables and sprinkle feta cheese over mixture.

Published on July 8, 2010
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Dylan Garret

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