Wednesday, July 12, 2017

Corn, Tomato and Basil Salad

Corn, Tomato and Basil Salad
(8 servings)


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

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