Make Ahead

Raw Heirloom Tomato & Corn Salad

July 28, 2010
0 Ratings
Author Notes

I modified an online recipe, PJ's Fresh Corn Salad by changing the type of tomato to Heirloom, increasing the amount of tomato and dressing it with home made lower the fat content and make sure the seasonings were organic. —CookWithLove

  • Serves 8-12
  • 2 Heirloom Tomatoes
  • 1 Zucchini
  • 1 Cucumber
  • 1 Red Onion
  • 1 Bell Pepper
  • 1/8 cup Organic Cold Pressed Olive Oil
  • 1/4 cup Organic White Wine Vinegar
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Organic Oregano
  • 1/2 teaspoon Organic Basil
  • 1/2 teaspoon Organic Italian Seasoning
  • 8 pieces Corn
In This Recipe
  1. Chop Heirloom Tomatoes and Zucchini into 1-2" cubes
  2. Peel and Chop Cucumber into 1-2" cubes
  3. Peel and dice Red Onion
  4. Seed and dice Bell Pepper
  5. Husk, wash and cut kernels from corn (corn can be completely raw or you can blanch for 30-60 seconds by placing in boiling water one ear at a time prior to removing kernels)
  6. Place all ingredients in a bowl and drizzle with olive oil, stir to mix in oil
  7. Crush herbs in hand or use mortar and pestle to release flavors and oils
  8. Add crushed herbs and garlic powder to wine vinegar and mix
  9. Drizzle vinegar into bowl of other ingredients and mix
  10. Cover and place into refrigerator for a minimum of 1 hour, 8 hours or overnight is better

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