When I’m normally feeding just me, myself and I, I tend to throw random ish together and hope for the best.

I must be lucky because it all usually works out.

This salad (or whatever you want to call it) is an example of one of those moments.

Hmm… what do I have in my kitchen besides peanut butter, more peanut butter and alcohol?

Juicy summer tomatoes.

Fragrant fresh basil.

Frozen sweet corn. (Although since it’s summer and all, you really should use fresh!)

Cage-free eggs aka happy eggs.

Plus extra virgin olive oil and salt, of course.

4.7 minutes later, you have yourself a bright, healthy plateful of vitamins and protein!

P.S. You can certainly leave out the egg if you’re going for a vegan version of this dish. Or if you detest eggs, for some odd reason.

P.P.S. If you’re wanting to include the egg to make this a complete meal, feel free to fry it, poach it, scramble it, or even cook it on the sidewalk if you reside in blazin Arizona. I did a hard fry (egg over hard?) because “runny” wasn’t sounding too appealing at the moment. (“Egg over hard” doesn’t sound too grand either, but believe me, it tasted great!)

P.P.P.S. You can use raw corn (yes, raw corn), grilled, sautéed, or lame-o boiled if that stuff came straight from your freezer like mine did.