Simple Tomato, Corn, and Torn Basil Salad
Refreshing and crisp salad featuring heirloom tomatoes, raw corn, and torn basil that's topped with Dijon balsamic dressing and parmesan curls. A great side dish for BBQs, pot lucks, and parties that you can make in advance.
Servings 6 servings
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.