Corn, fregula and Sun Gold tomato salad

Ingredients

4 ears yellow corn, husks and silk removed
Kosher salt, to taste
1 cup fregula or orzo
1 lb. Sun Gold cherry tomatoes, halved
2 cups fresh purslane or watercress leaves and tender stems
1⁄4 cup minced fresh chives
1⁄3 cup extra virgin olive oil
1⁄4 cup rice vinegar

Directions

One at a time, stand each ear of corn upright on its stem end and, using a sharp knife, cut straight down between the kernels and cob to remove kernels, rotating the ear after each cut. Transfer kernels to a large colander with a base and set in the sink.

In a medium pot, combine 2 quarts water and 2 tbsp. salt and bring to 8 to 10 minutes, until tender.

Remove pot from heat and pour fregula over corn, allowing hot water to drain through kernels. Drain well and let cool to room temperature.

In a serving bowl, combine fregula and corn, tomatoes, 1 cup of the purslane leaves, chives, oil, vinegar and 1 tbsp. salt, and toss to mix well. Taste and adjust seasoning if needed. Sprinkle remaining 1 cup purslane leaves on top.

Serves 4

Wine recommendation: Kendall-Jackson Grand Reserve Chardonnay

Recipe reprinted with permission from "Season," by Justin Wangler and Tracey Shepos Cenami, copyright 2018, published by Cameron + Company. Photos by Alan Campbell. See Book Reviews for more information.