Refreshing Corn And Tomato Salad

Fresh Corn and Tomato Salad
adapted from

6 ears corn
3 large fresh tomatoes
1/2 large onion or about 1 cup chopped (can use a sweet onion)
1/2 cup chopped fresh basil
two to three sprigs fresh oregano (optional)
2 tablespoons white vinegar (can use white balsamic)
1/4 cup olive oil
coarse sea salt
fresh ground pepper

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.
Chunk tomatoes and onion. 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.

The recipe calls for white vinegar, but white balsamic (sweeter) vinegar will work, as well as apple cider vinegar. It is not recommend that you use regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change.

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