Simple Summer Corn and Heirloom Tomato Salad

By AnnaFromBoston • July 26, 2010 • 0 Comments

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Author Notes: First made this while on vacation on the Jersey Shore. There is really nothing better than fresh Jersey corn (try it uncooked for a sweet and surprising crunch) and ripe heirloom tomatoes. Toss in fresh cooked crab or shrimp and serve with crusty bread to make it a complete meal! - AnnaFromBoston

Serves 4-6

2-3 cobs of fresh corn
4-6 ripe heirloom tomatoes, different colors if available
1/2 cup fresh basil leaves
olive oil
balsamic vinegar
salt
fresh cracked pepper
cooked shrimp or crab (optional)

Remove corn (cooked or raw, depending on your preference) from cob using a sharp knife. Place in large, shallow bowl.
Quarter tomatoes and add to corn.
Tear basil leaves and sprinkle over corn & tomatoes.
Drizzle with oil & vinegar to taste.
Add salt and pepper to taste.
If using, add shredded crab meat or diced shrimp.
Gently combine.
Enjoy!