Corn, Tomato, and Basil Salad

 

This salad is bursting with what’s great about summer produce! Salting the tomatoes helps reduce the amount of liquid in your salad, but it’s not a problem if you decide to skip this step-- Barb L.

Serves: 8

Ingredients:

2 large, ripe heirloom tomatoes cored and cut into 1” dice OR 1 diced heirloom tomato and 1 cup halved cherry tomatoes

2 cups of fresh or frozen corn, cut off the cobs (about 2 ears)

½ tsp kosher salt

1/3 cup Flying Olive Basil, Tuscan Herb, Herbs de Provence, or a Single Varietal of Choice Extra Virgin Olive Oil

1 Tbsp minced flat-leaf (Italian) parsley (You’ll need 2 Tbsp of chopped parsley later)

3 Tbsp Flying Olive Neapolitan (dark, herby), Sicilian Lemon (white, slightly sweet), or Serrano Honey (SPICY!) Balsamic Vinegar

1 Tbsp grainy mustard (I used Grey Poupon Country-Style)

1 Tbsp reduced-sodium soy sauce

1 medium shallot, peeled and minced

1 Tbsp white miso, optional

¼ cup shaved or grated Parmigiano-Reggiano cheese, about 1 oz

2 Tbsp coarsely chopped fresh, flat-leaf parsley

12 basil leaves, torn into small pieces

Directions:

Cook. or steam the corn for 2-3 minutes (leftover corn good as well). Set aside to cool.

Place the tomatoes in a large colander or sieve. Sprinkle with salt and let drain for about 30 minutes at room temperature.

Combine the Flying Olive EVOO of Choice, minced parsley, Flying Olive Balsamic Vinegar of Choice, mustard, soy sauce, shallot, and miso, if using, in a jar with a lid. Seal jar and shake for 30 seconds until the dressing is well blended.

Add the cooled corn, cheese, chopped parsley, and basil to the tomatoes. Right before serving the salad, add half the vinaigrette. Gently combine. Add more vinaigrette as desired. Serve immediately.

Inspired by a recipe in Cooking Light Magazine, June, 2017.

Submitted by Chuck and Barb L.