We’re keeping it short n’ sweet with this Simple Tomato, Corn, and Torn Basil Salad, Tartlets.
As you saw earlier this week, this salad was served up with my Grilled Rosemary Balsamic Steaks. This side dish is another Old Country book-inspired recipe that pays homage to cooking with fresh, homegrown ingredients.
A Simple Salad…
Just like with the grilled steaks, rustic is the name of the game when it comes to making Tomato, Corn, and Torn Basil Salad. As the name suggests, we keeping things simple: We’re tearing basil leaves. We’re giving the tomatoes only a rough chop. We’re not even cooking the corn.
I’ll wait a moment while you recover from the shock.
If you’re making Tomato, Corn, and Torn Basil Salad along with the Grilled Rosemary Balsamic Steaks, you’ll notice that the salad dressing ingredients are pretty similar to those in the steak marinade.
That’s on purpose, my friends. I wanted this whole meal to be easy-peasy, and it doesn’t get much easier than using whatever condiments are already out of your fridge and on your counter.
Throw together the salad ingredients at the same time you start marinating your steaks. After a few hours, the salad becomes almost like a bruschetta and is bursting with flavor.
Why I love this Tomato, Corn, and Torn Basil Salad
I love pretty much everything about this salad. The fresh crunch of the raw corn. The tangy, salty dressing that pairs so well with the tomatoes. And, when you serve it with the grilled steaks, I love how the salad cuts through the richness of the beef.
Another great thing about Tomato, Corn, and Torn Basil Salad is that the recipe is easily customizable. Mr Tart prefers a more corn-heavy salad, so I’ve made this recipe using 4 corn cobs instead of 2, and it’s turned out just as tasty.
What should you serve with Tomato, Corn, and Torn Basil Salad?
Obviously, I think Tomato, Corn, and Torn Basil Salad is best served with the Grilled Rosemary Balsamic Steaks. However, this side dish would be a great complement to a dinner of Smoked Gouda Burgers or Lemon Herb Chicken, or with a light lunch of Lazy Man Gyros or Pan-Seared Salmon with Guacamole.
Simple Tomato, Corn, and Torn Basil Salad
Ingredients
SALAD INGREDIENTS
- 1.5 lbs large ripe heirloom tomatoes
- 1/2 lb ripe cherry tomatoes
- 2 ears of corn, uncooked
- 1 shallot, minced
- 1/2 cup fresh basil leaves
- parmesan curls (optional)
SALAD DRESSING INGREDIENTS
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp low sodium soy sauce
- 1 tsp lemon juice
- salt and ground black pepper, to taste
Instructions
- Mince shallot and place into a large salad bowl.
- Chop the heirloom tomatoes into quarters, then cut the cherry tomatoes in half. Add all tomatoes to the salad bowl.
- Remove the corn kernels from the cobs by running a serrated knife carefully down the length of each cob. Some kernels may fly around at first, but you’ll get the hang of it. Add the raw corn kernels to the salad bowl.
- Tear the basil leaves into pieces and add them to the salad bowl.
- Pour olive oil, balsamic vinegar, mustard, soy sauce, and lemon juice into a small jar. Close jar and shake vigorously to combine all ingredients. Taste the salad dressing and add salt and pepper, if necessary, to taste.
- Pour half the salad dressing over the veggies in the salad bowl. Mix together using a large spoon so that all veggies are coated with dressing. Taste and add more dressing if you think it's needed.
- You can serve this salad immediately, or you can refrigerate it and serve it a few hours later. Garnish with parmesan cheese curls before serving, if desired.
