Prep 5 mins
Cook 0 mins
This salad is a celebration of the summer garden- fresh ripe corn, sweet juicy cherry tomatoes still warm from the summer sun, and basil picked from the herb garden. I like Yellow Pear and Sweet Million tomatoes, but use whatever grows well in your garden. This is a very simple recipe that is all about using the best that the summer garden can offer. Second rate ingredients will not produce the same result. If you're reading this in the winter, save it until you can use fresh, local produce! You'll be glad you did.
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- kosher salt
- black pepper, freshly ground
- 3 cups corn kernels (from about 6 cooked ears of corn)
- 20 cherry tomatoes (red or yellow or combined)
- 2 tablespoons fresh basil leaves, thinly siced
- 1 tablespoon flat-leaf Italian parsley, chopped
- In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing.
- Add the remaining ingredients, and toss to coat with the dressing.
- Taste, and reseason if necessary.
Fresh and pretty and delicious! I removed kernels from fresh corn, lightly steamed, rinsed with cold water, drained then combined with the other ingredients. Served over a bed of fresh baby arugula. Mostly locally ingredients including heirloom tomatoes, too! The fresh basil was perfect in this salad! Made for ZWT 8. Will make again soon! Very well received! ;)
Simple and delicious! I did add 1 green onion and an extra couple splashes of vinegar but otherwise made recipe as written. My tomatoes were darling heirloom cherry tomatoes from my organic coop box (orange small ones, yellow pear shapes and deep redish-purple larger round ones). So fun! Thanks for sharing. Made for ZWT8 for Team Jammin Jazzberries for AUS/NZ.
I used grape tomatoes, yellow cherry tomatoes, diced red onion and fresh corn. I always cut the fresh corn off the cob before warming in a little butter and salt. About 2 minutes will make tender/crisp just as the butter melts. Add to the tomatoes while warm, and use the tomatoes only at room temp, the flavors are much sweeter if never refrigerated. Thanks for the recipe, perfect for summer on the patio. Thinking about adding some crumbled bacon next time.