This is a go-to summer best. It travels well so it’s a great one to take along to the potluck invitation. It’s also best eaten within 24 hours.
2 medium sweet onions
5 T olive oil, divided
1 yellow summer squash
2 ears corn, blanched
2-3 scallions, finely chopped
2 C Sun Gold tomatoes (or other small, sweet tomatoes)
Coarsely ground black pepper
2 t sherry vinegar
1 t honey
10 large basil leaves
Heat the oven to 400 degrees F. Peel and slice the onions into 1/2-inch rings, and then arrange on a rimmed baking sheet. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Roast them for about 40 minutes, flipping them over halfway through, until they’re brown and soft. Let the onions cool and then roughly chop them. Set aside.
Dice the squash into ¼ inch pieces 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. Finely chop the scallions 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 chopped roasted onions, a tablespoon of olive oil and a few pinches of sea 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. Stir about two-thirds of the dressing into the salad, taste, adding more if you like and adjust for salt and pepper. Roughly chop the basil, stir it into the salad and serve. Serves 6.