Raw veggies for dinner? In summer, it works

The tomatoes and sweet corn are so good now, it's almost criminal to cook them -- not to mention too hot (usually) to do so. This recipe, adapted slightly from one by the New York Times, puts those stars of midsummer produce to work as the basis for Sunday lunch or midweek dinner.

This is almost a no-recipe recipe. The veggies, including red onion, are sliced thin and layered, then sprinkled with salt, pepper and fresh oregano.  (It's versatile, too: Add peaches or arugula to the mix, or sub in scallions for the red onion, for example.)

What binds this dish together? Hot-off-the-grill protein, such as chicken or pork chops or steak or halloumi cheese. Or avoid cooking altogether and top the vegetables with warm pieces of a store-bought rotisserie chicken. The key is the spicy drippings that act as a warm dressing.

When we enjoyed this for dinner, with boneless chicken thighs as the topping, I upped the ante by serving a green salad topped with slices of super-ripe homegrown muskmelon, as fragrant as a perfume counter. Add a slice of artisan sourdough on the side and you have a summer meal to remember.

Tomatoes and corn with grilled 'dressing'

Ingredients: