Tomato Salad with Grilled Corn, Feta, and Hazelnuts

August  2, 2016
1 Ratings
Photo by James Ransom
  • Serves 4 to 6 people
Author Notes

When tomatoes arrive at the farmers market, this is the salad that I love making again and again. I strongly encourage everyone to use this recipe as a loose guideline and get creative. Substitute any creamy savory cheese for the feta (try burrata, ricotta, robiola); substitute homemade breadcrumbs for the hazelnuts; or add any of your favorite fresh herbs.

The tomatoes should stay constant (cut open and lightly marinated with olive oil, salt, pepper, and sherry vinegar)—but everything else in this salad is fair game to swap in or out as you wish. Just remember to maintain the general idea of the salad, which is something crunchy (the hazelnuts), something salty and creamy (the feta), and something grilled (the corn).

The measurements in this recipe are inexact (a handful of this, and handful of that...). Please embrace the inexactness. Go to the farmers market, but a few handfuls of the items that look most beautiful to you, and use approximations to make this salad delicious. You can do it! —Josh Cohen

What You'll Need
  • 1 pint cherry tomatoes, plus one or two larger heirloom tomatoes (use a mix of colors and sizes if you can)
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • salt
  • freshly ground black pepper
  • 1 ear of corn
  • 1/2 cup crumbled feta cheese
  • 2 handfuls crushed toasted hazelnuts
  • 1 bunch lamb's quarters (lamb's quarters is wild spinach, feel free to substitute your favorite tender leafy green.)
  • 3 tablespoons your favorite vinaigrette (I prefer a homemade sherry vinaigrette)
  1. Cut your tomatoes into bite-size shapes. Small tomatoes can be cut in half; larger tomatoes should be cut into pieces. You can get creative with the shapes you make. Line your tomatoes on a rimmed baking sheet, with the cut side facing up. Season them with olive oil, sherry vinegar, and a light sprinkle of salt and freshly ground pepper. Set them aside.
  2. While the tomatoes are marinating, grill your corn. Take the husk off the corn, and cook it over a hot grill until the kernels are charred but not burnt. Let the cooked corn cool to room temperature, and then use a knife to cut the kernels away from the cob. Save the kernels and discard the cob.
  3. Wash your lamb's quarters and spin it dry. Pick a couple handfuls of leaves. Save the rest for another use.
  4. To assemble the salad, find a large flat platter. Add most of your tomatoes to the platter, leaving some empty negative spaces. Add the corn, sprinkling it mainly in the negative spaces, but also over the top of the tomatoes. Add the lamb's quarters leaves in a random fashion, followed by the feta and the hazelnuts. Drizzle a little of your favorite vinaigrette over the top of the salad. Add the remaining tomatoes to the top. Serve and enjoy.

See what other Food52ers are saying.

  • Risottogirl
  • Angelica
  • Marie Frank
    Marie Frank
  • Billy

8 Reviews

Marie F. September 11, 2016
It says toasted hazelnuts in the list of ingredients.
Billy September 6, 2016
maybe I overcooked my corn, but I felt like it was sticking to my teeth more than when I eat it grilled on the cob. I also failed to toast the hazelnuts, so between the two it was a little annoying to eat (there's no mention of toasting the hazelnuts in the instructions, but it's important!). For my simple taste buds, fresh tomatoes with vinaigrette and a tangy cheese (feta, ricotta, burrata), maybe some onion for crunch, is just as good.
Risottogirl September 4, 2016
Okay now that I made this...meh.
Not terrible but def wouldn't make it again.
salena September 4, 2016

Great use for my abundant tomato crop and local corn. I really enjoyed your plating suggestions. And I adore hazelnuts with anything. For the cheese I used a queso fresco and served the vinaigrette on the side so people could add as much as they wished. Very simple and very elegant.
Risottogirl September 2, 2016 sub another nut if you are allergic to hazelnuts?
Angelica August 31, 2016
Thankfully I've got zero food (or any other, for that matter) allergies. Love the hazelnut idea here. Look forward to share this dish with friends.
Shelly August 31, 2016
This looks delicious! I love cooking with Hazelnuts... I can't wait to try this recipe.
abbie August 31, 2016
Hazelnuts are a highly allergenic nut. Why not substitute pecan, walnuts or almonds? Lately hazelnuts seems to be popping up in numerous recipes.