Corn and Tomato Salad made with fresh corn on the cob and garden cherry tomatoes tossed with aged balsamic vinegar and extra virgin olive oil.
Fall is officially here and the summer vegetable crops are starting to come to an end for most of us here in the northeast, making way for fields of pumpkins, gourds and cornstalks.
Here is a simple salad to use up the last of your harvest that tastes best with fresh corn on the cob. If it's off-season, you can also use the frozen, defrosted corn kernels.
Tomatoes are a good source of vitamins such as A, C, K, Folate and Potassium and are low in sodium, cholesterol and calories. One serving (or 1 cup) of tomatoes has 2 grams of fiber and the water content is high so tomatoes are a great food to eat to help fill you up.
How do you make Corn and Tomato Salad?
For this recipe you'll need corn on the cob, cherry tomatoes, fresh basil, EVOO, aged balsamic vinegar, Kosher salt and black pepper.
Remove the corn from the husks and place in a bowl. Add the tomatoes, basil, oil, and vinegar and mix well; then season with salt and pepper. Refrigerate until ready to serve.
We love this Corn and Tomato Salad because it's so light. It makes the perfect accompaniment to your favorite warm weather meals.
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Ā Corn and Tomato Salad
Ingredients
- 3 Corn on the Cob, cooked
- 2 c. Cherry Tomatoes, cut in half
- 1 tbsp. Fresh Basil, chopped
- 2 tbsp. Extra Virgin Olive Oil
- Ā¼ c. Aged Balsamic Vinegar
- Ā¼ tsp. Kosher Salt
- ā tsp. Black Pepper
Instructions
- Remove the corn from the husks and place in a bowl. Add the tomatoes, basil, oil, and vinegar and mix well; then season with salt and pepper. Refrigerate until ready to serve.
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Jaxs says
This may have to be made!!!
Anita at Hungry Couple says
Delicious combo of flavors!
Carrie's Experimental Kitchen says
Thank you both for stopping by!