I think I’m obsessed with tomato and corn salads right now…
and when my friend, Valerie, took me to her Tuesday night farmer’s market I knew I had to make just one more. I bought the Sungold and the sweet grape tomatoes as well as a couple of the heirloom tomatoes. Let me tell ‘ya they surely didn’t disappoint my taste buds. One great tip I heard about going to your local farmers market is to arrive early so you will get the best of the best in their selections, and don’t be afraid to ask questions. Now go to your local farmers market and get inspired!
Just look at those vibrant and fresh colors. When I tasted these delicious heirloom tomatoes I noticed a unique sweetness to them. Their texture is smooth and the skin is very thin. I think that these just might be the perfect tomato.
What is an heirloom tomato exactly? It just means that its variety is at least 50 years old grown from seeds of native, nonhybrid plants. (I am sure this has satisfied all your questions about heirloom tomatoes).
The original recipe called for safflower oil….and I read it as Sunflower oil, so I just ended up using Olive oil for the vinaigrette. I also did not have any fresh limes so used some key lime juice that was in my pantry. I also used just a tad bit of sugar in my vinaigrette as well. It really wasn’t necessary because the corn and the sweetness of the tomatoes were enough.
After you cook the corn add the basil. I cut the heirloom tomatoes and alternated their vibrant colors.
Mix all the vinaigrette ingredients together, then top the cut heirloom tomatoes with the corn and drizzle the vinaigrette on top of that.
Toss in the cut sweet grape tomatoes and garnish with a little bit of basil and there you have one amazingly beautiful, and flavorful salad.
I am a little fearful that this might not be my last tomato and corn salad….because the height of corn season is next month. I think I just may need a corn and tomato intervention.
- Heirloom Tomatoes with Corn and Basil
- Source: Sara Foster
- Serves 4-6
- 4 ears sweet corn (about 2½ cups kernels)
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground pepper
- 6 fresh basil leaves, cut into very thin strips, divided
- 2 pounds heirloom tomatoes (such as Cherokee Purple, German Johnson, or Striped German) or any good ripe summer tomatoes, sliced
- 1 pint Sungold, cherry, or grape tomatoes, cut in half
- Rice Wine Vinaigrette with Cilantro
- 3 tablespoons rice wine vinegar
- 1 tablespoon light soy sauce
- 2 tablespoons of fresh lime juice
- ⅛ teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground pepper (or to taste)
- 2 tablespoons of safflower or olive oil
- 2 tablespoons chopped fresh cilantro
- For the Vinaigrette:
- Combine vinegar and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Stir in cilantro. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix. Makes ½ cup.
- For the salad: Cut corn kernels off the cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
- Arrange heirloom tomato slices on a platter or onto individual plates. Add Sungold tomato halves, and top with corn mixture.
- Drizzle with Rice Wine Vinaigrette with Cilantro and top with remaining basil. Season with additional sea salt and pepper just before serving.