July 17, 2016 16

Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce + scenes from hannibal!

Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce | @withfoodandlove

Amidst our nation’s utter breakdown and temporary demise, I took my husband upstream.

To a quaint Mississippi River town.

To search for clarity.

Gain perspective.

Reflect, and pray for peace.

Chris turned 42, and for a weekend we found respite together in Hannibal, MO. The birthplace of Mark Twain {Samuel Langhorne Clemens}, one of America’s greatest novelists and humorists. And one of my husband’s favorites. Twain was, amongst many things an advocate for human rights, specifically for women and people of color. He had radical ideas in a time of intolerance, and wasn’t particularly concerned for what others might think of this.

Hannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandlove

Touring around a town imputed with historic ties to slavery, and learning about our nation’s roots during a time faced with such prejudice and injustice was chilling. And also, strangely comforting. Because to understand our growth as both individuals and as a nation, we can move forward more enlightened into a time of serene acceptance and unity.

Hannibal is equal parts grit and charm. The exact formula I find most endearing in small towns. It boasts several bed and breakfasts, but I am sure ours, The Belvedere Inn was the best. Innkeeper, Pat and her preservationist husband Bob were some of the kindest and most interesting people we’ve met so far in the Midwest. And Pat will cook you one mean breakfast. We were lucky enough to stay in the Belvedere Suite which overlooked the river and town below. And we’re already looking forward to a winter escape from the city.

We spent our time sailing down the river, antique shopping, chatting with locals {pictured below is 95 year old shopkeeper Ila, isn’t she a beauty}, slurping up ice cream while basking in the sun, sampling craft beers {cider}, drinking copious amounts of coffee and wine on the breezy Belvedere Inn porch, and eating all the delicious things {so many gf options!} at Hannibal’s premier restaurant, LaBinnah Bistro – for both the menu and service this eclectic dining experience should not be missed.

Hannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandlove

“Travel is fatal to prejudice, bigotry and narrow-mindedness, and many of us need it sorely on these accounts. Wholesome, tolerant and charitable views of people and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” – Mark Twain

This summer salad was inspired by my trip to Hannibal. Summers here in Missouri are hot and sticky and dense. And by the end of July, I want to eat mostly raw foods. Tomatoes and peaches and corn and basil flourish wildly here, and this bowl seriously represents Midwestern summer at its best.

The key to this salad is dressing it before smothering it in the vegan, creamy basil sauce. Both parts are delicious on their own, but when they come together magic is made. This post is sponsored by Silk. Thanks for supporting the brands that make it possible to bring you free, quality content each week. For updates, discounts, offers and more sign-up for Silk’s newsletter here.

Heirloom Tomato Peach Corn Salad | @withfoodandloveCreamy Basil Sauce | @withfoodandloveCreamy Basil Sauce | @withfoodandloveHeirloom Tomato Peach Corn Salad with Creamy Basil Sauce | @withfoodandlove

Creamy Basil Sauce
 
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If you have a high-speed blender, you do not need to soak the cashews for this recipe. This basil sauce can be smothered on top of anything. Pasta, grain bowls, roasted veg, this salad!
By:
Makes: 1 cup
Ingredients
  • ½ cup raw cashews
  • ½ cup unsweetened almond milk
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
Instructions
  1. Combine all of the ingredients in a blender, process until completely smooth.
Heirloom Tomato Peach Corn Salad with Basil Sauce
 
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This salad is delicious with or without the creamy basil sauce, but for sure it puts it over the edge. I used a yellow heirloom tomato, but you can use any kind you have on hand or have growing in your garden. Even cherry tomato varieties would work well.
By:
Makes: 2 large salads or 4 small salads
Ingredients
  • 1 cup raw corn kernels
  • 2 peaches, or nectarines
  • 1 tablespoon fresh parsley, chopped fine
  • 1 tablespoons extra virgin olive oil, more to garnish
  • 1 tablespoon apple cider vinegar
  • sea salt, to taste
  • black pepper, to taste
  • 2 large tomatoes
  • Basil Sauce {see above}
Instructions
  1. Combine the corn, peaches, parsley, olive oil, apple cider vinegar and a pinch of salt and pepper and mix well.
  2. Then toss in the tomatoes and gently toss again. Taste and season with more salt and pepper if desired.
  3. Plate and drizzle on as much basil sauce and additional olive oil as you'd like.
  4. Serve cold or at room temperature.

This post is sponsored by Silk; all opinions are my own. Thank you to the Hannibal Convention + Visitors Bureau for providing accommodations.

16 Responses to "Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce + scenes from hannibal!"

  1. Reply

    Liz @ Floating Kitchen

    July 18, 2016 at 7:11 AM

    It looks like a fantastic little weekend getaway for your man’s birthday celebration. I love places like this, rich with history. It’s like you can feel the presence of the people who lived before, still walking the streets. This salad is everything right now. Perfect Summer vibes. XOXO. Oh and see you soon! GAH!

    • Reply

      Grace

      August 11, 2016 at 9:27 PM

      Sherrie,

      I’m so looking forward to making this salad. I have peaches and heirloom yellow tomato and corn I will make it this weekend! The creamy basil dressing sounds perfect with this wonderfully layered textured salad. Look forward to making these fresh yummy summer salads.

      Grace

  2. Reply

    Karen @ Seasonal Cravings

    July 18, 2016 at 8:13 AM

    Your photos are so beautiful. Looks like you and hubs had a super relaxing getaway. This salad screams summer! Yum!

  3. Reply

    Fran Campbell

    July 18, 2016 at 10:49 AM

    The photo is beautiful, but I don’t see the tomatoes. What variety was used?

    • Reply

      Sherrie

      July 18, 2016 at 11:02 AM

      Hi Fran, I used a yellow heirloom. It is the same color as the peaches, it’s there if you look hard I promise.

  4. Reply

    Amaryllis @ The Tasty Other

    July 18, 2016 at 10:52 AM

    I have to say, it was the photos and name of the dish that got me here- but I really could not get enough of your writing too. So happy you shared all of the above! Thank you.

  5. Reply

    Sara @ Cake Over Steak

    July 18, 2016 at 12:05 PM

    Yes please! This salad sounds like everything that’s perfect about summer.

  6. Reply

    kristan

    July 19, 2016 at 8:45 AM

    SO happy that you got to celebrate your hubby with such a fulfilling trip! It looks and sounds like you guys had an amazing time. This salad looks incredible, and since I am obsessed with peaches rn I’m pretty sure I’ll be making this very soon xoxoxo

    I absolutely love the Mark Twain quote.

  7. Reply

    Summer

    July 19, 2016 at 2:01 PM

    Sherrie! I love this post and your sentiments (especially that mark twain quote about travel, it couldn’t be more true). It was a nice little escape from my desk at work. Can’t wait to try this salad, it looks like the perfect way to use summer’s beautiful produce.

  8. Reply

    Medha

    July 19, 2016 at 3:56 PM

    This salad is gorgeous! Love your photos- travel and finding quiet moments are so important right now.

  9. Reply

    Jessie Snyder

    July 20, 2016 at 4:43 PM

    Your trip looks + sounds like it was so serene, Sherrie <3 thank you for sharing it, as well as your thoughtful words, with us here. This salad sounds insane, I'm instantly craving all of these lush flavors together. Amazing – xo

  10. Reply

    Anna

    August 5, 2016 at 5:59 AM

    Made this a couple days after you posted, and it’s the best summer recipe I’ve made this year! The dressing is beyond fabulous and the corn really brings the whole dish together for me :)

    • Reply

      Sherrie

      August 5, 2016 at 9:20 AM

      I am so glad you love this recipe Anna! It’s bright and fresh, and easy and simple – just the way summer ought to be. All the love to you, xx!

  11. Reply

    Cay Snow

    August 5, 2016 at 12:25 PM

    Hopelessly in love with your blog! Your photo composition is outstanding. Thank you for sharing your journey with us.

  12. Reply

    Shoshanna Seruya

    June 16, 2017 at 8:29 PM

    Just made this salad for the 3rd time in 2 weeks. We can’t get enough of it. It’s beyond delicious – thank you!

    • Reply

      Sherrie

      June 21, 2017 at 9:28 PM

      Amazing! I’m so glad you love it so much.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.