Recipe and photos by Pauline Stevens

• 3 c. roma tomatoes, cut in quarters
• 1 c. cherry tomatoes cut in half
• 1/2 c. roasted corn kernels
• 10 basil leaves chopped, plus a few whole for decoration
• 2 garlic cloves smashed
• 1/2 small shallot chopped
• 1/2 baguette cut into cubes
• 1/2 c. queso fresco or anejo cheese for a more salty taste
• 1/2 c. olive oil
• 1 large lemon
• Salt
• Pepper

PREPARATION

Toast baguette cubes in the oven until slightly brown. Mix garlic, shallot, olive oil and lemon in a bowl. Add tomatoes and stir until well mixed. Add corn, cheese and bread, and mix lightly. Add basil, salt and pepper to taste.

Keep in refrigerator until ready to serve.

About the Contributor

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse