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Fresh Corn and Tomato Salad
Author:
Si Foster
Course:
Salad
Cuisine:
American
Ingredients
6
ears corn or one small bag of frozen corn
3
large fresh tomatoes
,
or 1-2 pints of grape or cherry tomatoes
1/2
large sweet onion or about 1 cup chopped
1/2
cup
chopped fresh basil
two to three sprigs fresh oregano
,
optional
2
tablespoons
white balsamic vinegar
1/4
cup
olive oil
coarse sea salt and fresh ground pepper
Instructions
Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water.
Cut corn off cob and set aside to cool completely. If using frozen corn, do not thaw.
Cut tomatoes and onion into chunks.
Coarsely chop basil and strip the oregano off stems.
Place cooled corn, chopped vegetable and herbs into large bowl.
Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature