summery corn & tomato salad

Name: Summery Corn & Tomato Salad
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 large ripe tomatoes, diced; 1/2 teaspoon(s) kosher salt; 1/3 cup(s) olive oil; 1 tablespoon(s) flat leaf parsley, minced; 3 tablespoon(s) red wine vinegar; 1 tablespoon(s) whole grain mustard; 1 tablespoon(s) soy sauce, low sodium; 1 tablespoon(s) white miso; 1 medium shallot, minced; 2 cup(s) yellow and white corn kernels; 1/4 cup(s) parmigiano reggiano, grated; 2 tablespoon(s) flat leaf parsley, coarsely chopped; 12 fresh basil leaves, torn

2 Pinches

Lori L (JostLori)

San Diego

Updated on Jul 17, 2022

Fresh corn is best in this recipe, but you can use canned or frozen if necessary. Cook time is sitting time for tomatoes.

Rate

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prep time 15 Min

cook time 30 Min

method No-Cook or Other

yield 8 serving(s)

Ingredients

2 large ripe tomatoes, diced
1/2 teaspoon kosher salt
1/3 cup olive oil
1 tablespoon flat leaf parsley, minced
3 tablespoons red wine vinegar
1 tablespoon whole grain mustard
1 tablespoon soy sauce, low sodium
1 tablespoon white miso
1 medium shallot, minced
2 cups yellow and white corn kernels
1/4 cup parmigiano reggiano, grated
2 tablespoons flat leaf parsley, coarsely chopped
12 fresh basil leaves, torn

How To Make summery corn & tomato salad

Step 1

Place diced tomatoes in a large bowl. Sprinkle with the salt and let stand on the counter for 1/2 hour.

Step 2

Combine the oil, minced parsley, vinegar, mustard, soy sauce, miso and shallot in a lidded jar or container. Seal and shake until blended, about 30 seconds.
Step 3

When ready to serve, shake vinaigrette one more time and add it to the tomatoes. Add the corn, cheese, chopped parsley and torn basil. Toss gently and serve immediately
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