Corn, Tomato and Basil Salad

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 2 large ripe heirloom tomatoes, cored and cut into 1-inch dice
  • 1/2 tsp. kosher salt
  • 1/3 cup olive oil
  • 1 tbsp. minced parsley
  • 3 tbsp. red wine vinegar
  • 1 tbsp. grainy mustard
  • 1 tbsp. soy sauce
  • 1 tbsp. white miso
  • 1 medium shallot, peeled and minced
  • 2 cups fresh yellow and white corn kernels
  • 1/4 cup shaved Parmigiano-Reggiano
  • 2 tbsp. coarsely chopped parsley
  • 12 fresh basil leaves, torn into small pieces

Directions

  1. Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temp.

  2. Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.

  3. Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.

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