Description
This is a wonderful summer salad filled with the best of summer ingredients from the garden or farm: corn, basil, and tomatoes. We eat it repeatedly, and it keeps wonderfully in the fridge overnight.
Ingredients
- 4 large ripe tomatoes, preferably heirloom varieties
- 2 ears of fresh corn, husked
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil or herb oil
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper to taste
- Optional: chives, preserved lemon, toasted pine nuts
Instructions
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Prepare the Tomatoes: Cut the tomatoes into bite-sized pieces and place them in a large bowl.
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Shuck the Corn: Stand each ear of corn upright in a shallow bowl and carefully cut off the kernels.
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Chop the Basil: Tear or roughly chop the basil leaves.
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Combine Ingredients: Add the tomatoes, corn, and basil to the bowl.
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Dress the Salad: Drizzle with extra virgin olive oil (can be herbal flavored version) and vinegar.
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Season and Toss: Gently toss the ingredients together, then season with sea salt and freshly ground black pepper to taste.
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Optional Additions: If desired, finely chop some chives, preserved lemon, or sprinkle toasted pine nuts on top for added flavor and texture.
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Rest and Serve: Let the salad stand for 10 minutes before serving to allow the flavors to meld.
Enjoy this fresh, simple, and nutritious salad!
- Prep Time: 20 minutes
- Cook Time: 15