Corn, Tomato and Basil Salad
2 large Heirloom Tomatoes, 1-inch dice
½ tsp Kosher Salt
1/3 cup Extra-Virgin Olive oil
1 tbsp. Fresh Flat-leaf Parsley, minced
3 tbsp. Red-Wine Vinegar
1 tbsp. Grainy Mustard
1 tbsp. Soy Sauce
1 tbsp. White Miso
1 medium Shallot, minced
2 cups Fresh Corn (see note)
¼ cup Parmigiano-Reggiano, shaved
2 tbsp. Fresh Flat-leaf Parsley, coarsely chopped
12 Fresh Basil Leaves, torn small
Place the tomatoes in a large bowl. Sprinkle with the salt and let stand 30 minutes at room temperature. Combine oil and the next 6 ingredients in a small bowl or a pint caning jar with a lid. After blending, add to the tomatoes along with the remaining ingredients. Toss gently to combine and serve.
Note: Try to use fresh yellow and white corn on the cob. Cut it off the cob after grilling or microwaving corn.
Note: Try using only 1 heirloom tomato and adding a cup of cherry tomatoes that have been halved.
Ideas for Future Efforts_______________________________________