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summery corn & tomato salad

jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

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

►
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method No-Cook or Other

Ingredients For summery corn & tomato salad

  • 2 lg
    ripe tomatoes, diced
  • 1/2 tsp
    kosher salt
  • 1/3 c
    olive oil
  • 1 Tbsp
    flat leaf parsley, minced
  • 3 Tbsp
    red wine vinegar
  • 1 Tbsp
    whole grain mustard
  • 1 Tbsp
    soy sauce, low sodium
  • 1 Tbsp
    white miso
  • 1 md
    shallot, minced
  • 2 c
    yellow and white corn kernels
  • 1/4 c
    parmigiano reggiano, grated
  • 2 Tbsp
    flat leaf parsley, coarsely chopped
  • 12
    fresh basil leaves, torn

How To Make summery corn & tomato salad

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