Tomato, Corn, Basil Salad Recipe
Tomato, Corn, Basil Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Calories
75
You can keep things light and easy with fresh, juicy tomatoes, crunchy corn, and peppery basil in this no-cook salad. It's the ideal no-fuss side dish for grilled meats or fish.
This recipe calls for only the freshest, finest corn. You can eat raw corn, and this salad makes the most of it by combining it with bright, acidic tomatoes. For the greatest results, use ripe, good-quality tomatoes.
With the addition of fresh basil, you've got a delightful summer dish. This salad is perfect for cookouts, picnics, and other outdoor gatherings.
AuthorKitchen Science
Ingredients
1 tbsp Extra virgin olive oil
1 tsp Apple cider vinegar
¼ tsp. Fine sea salt
¼ Shallot
¼ Red onion, diced
3 Tomatoes, medium
2 sprigs Basil
Directions
Combine the oil, vinegar, and salt in a salad bowl.
The shallot should be peeled and minced. Stir it into the dressing to mix.
Remove the husks from the corn and cut out the kernels using a sharp knife. Always be careful not to cut too deeply when removing corn kernels from the husk.
- Take out the stem end and core beneath a sharp knife to prepare the tomatoes.
- Chop the tomatoes after cutting them in half along the center, squeezing out and removing the seeds and excess juice.
Combine with the corn in a mixing bowl.
- Toss the tomatoes and corn with the dressing. Slice the basil into thin strips.
- Serve the salad with basil ribbons sprinkled on top.
- If you top the salad with basil, it will last for a few hours, or 2 to 3 days if you don't.