Simple is Best: Corn, Tomato & Basil Salad


The best foods are the ones that use the fewest ingredients.

Fresh, seasonal, local. They just taste better.

I made this salad to bring to a 4th of July party.

It's not fussy, and uses the best of the season.

3 basic ingredients:

Jersey sweet corn, and locally grown sweet cherry tomatoes and basil from my garden.

That's it.

You can add some red onion if you like, and mozzarella if you want to make it heartier.

But I like it just simple.

Here's how:


Corn, Tomato & Basil Salad:

4 ears of fresh corn, husks removed
1 pint of cherry tomatoes, quartered or halved
big handful of fresh basil leaves, cut into chiffonade

2 tbsp of red wine vinegar
3 tbsp good olive oil (I like California Ranch for salads)
1 tbsp honey
sea salt & pepper


Stand your cobs upright on a cutting board, and slice the corn off the cob with a sharp knife. It's easy, just be careful, you will get the hang of it. You can also do this into a bowl, so the corn liquid (milk) gets all in there.....but I scrape everything off the cutting board into a bowl.

Add the tomatoes and corn into a bowl and toss with the dressing. Season with sea salt & pepper.

Sprinkle the basil chiffonade on top just before serving.

Best at room temperature.

Also great served on grilled fish.


My favorite summer salad (for now, anyway!).

:)

Comments

Bebe said…
I always have leftover corn with vinaigrette for lunch or as a sandwich side. This sounds so good and so easy. Now why didn’t I think of it? :-)
Amen Kahwajy said…
Pretty on the plate. That California Ranch olive oil is my everyday go to.