Author Notes: In April, I planted a forest-worth of tomatoes smugly thinking that I would have baskets of beautiful tomatoes throughout the Summer. The plants are enormous, but have only produced 1 tomato. ONLY ONE!! It was a Big Bertha and the birds got it before I did. That does not stop me from buying gorgeous tomatoes at the market and eating them every which way. Tomatoes stuffed with salad is something my mother use to make. Here, I have stuffed the best of summer's tomatoes with a salad made from the best of summer's sweet corn and fresh herbs. Serve it alone with some crusty bread or alongside grilled fish for a delicious Summer supper. The best part: you get to eat the bowl. - Waverly
- 4 medium - large ripe tomatoes
- 5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed
- 3/4 cup finely chopped red bell pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- sea salt and freshly ground black pepper to taste
- 1/4 cup exra virgin olive oil
- 1 small clove garlic, finely chopped
- 3 tablespoons fresh lime juice
- zest of 1 lime
- PREP THE TOMATOES: Using a sharp knife, remove the tops and the core of the tomatoes. Using a spoon, remove the seeds and juice so that you are left with a hollow tomato shell. This will be your salad bowl. Set hollowed-out tomatoes aside.
- PREP CORN: Bring a pot of water to boil. Meanwhile, fill a sink with ice water. When the water boils, add a little salt and then add the corn. Cook corn for 3 minutes. Remove from pot and immediately place in sink of ice water to stop the cooking. When corn is cool, dry them off and then cut the kernels from the cobs.
- TOSS: In a mixing bowl, combine the corn kernels with the bell pepper, celery, onion, feta cheese, and herbs. Season to taste with salt and pepper. In a smaller bowl, whisk together the olive oil, lime zest, garlic and lime juice with a pinch of sea salt. Pour enough vinaigrette over the salad to moisten and toss.
- STUFF AND SERVE: Divide corn salad among tomato bowls and serve.
- This recipe was entered in the contest for Your Best Corn off the Cob