Since summer is a good time for grilling, here is a salad in which most of the ingredients are grilled, including the corn which is in season and cheap at the supermarket.  The idea for this was in Fine Cooking magazine, and this recipe was scaled for 2 people

2 large ears of corn, husked

8 oz. shelled shrimp

3 oz. Spanish chorizo, cut into bite-sized pieces

10 cherry tomatoes, halved

2 scallions, chopped

2 slices sourdough bread

Olive oil for brushing

Vinaigrette

Put the shrimp on skewers and the chorizo on other skewers.  Brush the corn, shrimp, and bread with olive oil.  Start grilling the corn first since it will take the longest.  When it is done, take the corn off the grill and remove the cooked corn kernels, put them in a large bowl and mix with some of the vinaigrette while still warm.  Grill the shrimp, chorizo, and bread, removing each from the grill when done.  In the bowl containing the corn, add the cherry tomatoes, scallions, shrimp, and chorizo, plus more vinaigrette and salt and pepper to taste.  Mix gently.

 

On each plate put the grilled bread, and top with the salad