Summer

Simple Summer Corn and Heirloom Tomato Salad

by:
July 26, 2010
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Simple Summer Corn and Heirloom Tomato Salad
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
Ingredients
  • 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)
In This Recipe
Directions
  1. Remove corn (cooked or raw, depending on your preference) from cob using a sharp knife. Place in large, shallow bowl.
  2. Quarter tomatoes and add to corn.
  3. Tear basil leaves and sprinkle over corn & tomatoes.
  4. Drizzle with oil & vinegar to taste.
  5. Add salt and pepper to taste.
  6. If using, add shredded crab meat or diced shrimp.
  7. Gently combine.
  8. Enjoy!
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