by Jane Ward: Corn and tomatoes grow in the field together and they reach the height of ripeness at just about the same time. It makes sense, then, that they would taste great when brought together in a fresh summer salad.
I’ve done that here with a Corn and Tomato Salad with Basil Dressing. The salad’s stars, tomatoes and fresh, uncooked corn, are both sun-ripened sweet but the tomato has enough acid to add a nice refreshing break to the sugar. As a result, the dish has good balance of flavor. Folding the vegetables together with the basil-based salad dressing, its ambrosial basil-honey combination countered by splashes of limejuice and vinegar, adds another layer of complexity without compromising freshness and simplicity.
The salad and dressing both couldn’t be easier to make and require no cooking, and tomatoes, corn, and basil are abundant right now. Try this salad in small portions with any grilled meat or fish for dinner, or on its own piled into a lettuce leaf for a lighter lunch.
1 1/2 cups of corn kernels
1 torpedo onion (or red onion)
2 tblsp olive oil
2 tsp wine vinegar (red or white)
2 tbsp basil leaves
1 clove of garlic
Pinch of salt and pepper
1. Quarter the tomatoes, and remove the seeds and pulp. Chop to desired size.
2. Remove the outer layer of onion. Chop to desired size.
3. Mix corn, tomatoes, and onion in a bowl.
4. To make the dressing, blend the olive oil, wine vinegar, honey, basil, peeled garlic clove, salt, and pepper for about 30 seconds.
5. Toss the salad in the dressing.