Summer Corn And Tomato Salad

A fresh summer salad of sweet ripe beefsteak tomatoes, grilled corn, feta, and red onion.

‍

My favorite thing to make for dinner in the summer is a fresh corn and tomato salad. Growing up we would gorge ourselves on corn on the cob and warm tomatoes from the garden. I created this recipe because I wanted to make something with these ingredients that would be a lovely presentation for a special dinner. It is fast and easy  to put together and always impresses my guests.  

‍

‍

What ingredients do you need for a summer corn and tomato salad?

• Vine Ripe Tomatoes
• Feta Cheese
• Corn On The Cob
• Red Onion
• Fresh Basil
• Olive Oil
• Red Wine Vinegar
• Sea Salt
• Black Pepper
• Pesto, Optional

‍

‍

The Recipe…

Shuck the corn and place it on a hot grill. Keep turning until lightly charred all around and cooked through. Remove corn and cut off the cob using a knife or corn zipper. Place a bowl and add diced red onion, crumbled feta, olive oil, vinegar, basil, salt, and pepper. Mix corn and taste. Adjust seasoning to how you like it.

Cut tomato in half going from core to tip. Lay them flat and slice across thinly keeping together. Fan out the tomatoes creating a circle using both halves overlapping. Place a scoop of the corn mixture in the center. Garnish with pesto on the plate.

‍

‍

Recipe Tips:

• In the summer I try to use as many seasonal vegetables as I can while cooking. When picking the tomatoes, pick what looks the best. You can use yellow or heirloom, whatever is sweetest.
• I tend to use whatever vinegar I have on hand. I like to keep a selection of vinegars so I can switch it up sometimes.

‍

‍

Make Ahead:

• The one prep you can do ahead for this salad is grill the corn and shuck it.
• To keep this salad fresh, I suggest that you make the feta and corn salad just before serving and plate.

‍

‍

Storing tips:

• Store any leaveovers in the refrigerator for up to 5 days.

‍

‍