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Summer Chopped Salad of Tomatoes and Corn

Fresh tomatoes and corn are two of the summer farm’s greatest treats. The large, fleshy tomatoes are a healthy delight that seem decadent and a bit like forbidden fruit. Corn on the cob, on the other hand, brings me right back to childhood with butter dripping down my chin and kernels stuck between my teeth.

When at the market, I often find that the best tomatoes are the ones that smell the most like tomatoes. I know it sounds odd, but the nose does know which tomatoes will taste the best!

Eating corn and tomatoes out of hand is quite a lot of fun, however there is a more refined way to enjoy these summer delights together – in a salad. Just chop them into bite size pieces, add fresh herbs, apply a little seasoning and voila, you have a lovely salad that makes the most of summer’s bounty.

Shown served on bread.

Summer Salad of Fresh Tomatoes and Corn

1 lb fresh tomatoes
2 ears of fresh corn, cooked (approx 1 ½ cups kernels)
½ of a medium red onion (optional)
1 T minced fresh herbs – basil, oregano or thyme
2 T extra virgin olive oil

For tomatoes, heirlooms are best in this recipe because their juice combines with the olive oil to create a lovely dressing. Ripe cherry tomatoes are a good second choice.

Chop tomato(es) into small pieces and place in a medium sized bowl. Next cut corn from cobs and roughly chop to separate kernels. Add to bowl.

Mince red onion and add to bowl. Mince herbs and add to bowl. Drizzle salad with olive oil and generously season salad with salt and pepper. Stir salad to combine and let sit at room temperate for 30 minutes to allow flavors to meld. Do NOT refrigerate before serving as cold degrades essential flavor compounds in tomatoes.

Serving suggestions:
1) topping for toasted bread
2) side dish for grilled meat
3) as a light supper, add crumbled feta or mozzarella cheese

    One Comment

    1. cburg says:

      Delicious idea! Might have to try for dinner tonight…

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