epicurious.com

This is one of my all-time favorite recipes—with its corn, tomatoes, basil, and unexpected nectarine, it sings out "summer." The first time I made this warm salad, I served it to Michael Newburg and Amelia Hunt, the owners of Falls Brook Organic Farm. Everything was from the market, including the scallops, so Michael and Amelia knew the provenance of every ingredient (including their own basil and tomatoes), which made this delicious dish even better.