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Tomato and Fresh Corn Salad




Source of Recipe


Internet


List of Ingredients




4 ripe large tomatoes, preferably heirloom (buy a few more tomatoes if they are small)
1/2 teaspoon salt, plus more as needed
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
2 cups fresh corn kernels, cut from 4 to 5 ears of corn (see Note)
1/4 cup chopped fresh basil



Recipe



Using a serrated knife, cut each tomato in half lengthwise. Using your finger, poke out the seed pockets, Cut the tomatoes into 3/4-inch cubes. Toss the tomatoes with 1/2 teaspoon salt in a medium bowl. Let stand for 20 minutes. (This step extracts the excess juices from the tomatoes so they don't dilute the vinaigrette.)

Place the balsamic vinegar in a large bowl. Gradually whisk in the oil. Add the tomatoes, corn, and basil and toss. Season with the salt and pepper. Serve immediately, or cover and let stand for up to 2 hours.

Note: To remove the kernels from an ear of corn, husk the corn and pull off the silk. Cut off the pointed end of the cob and stand the cob on the cut end. Using a sharp knife, cut down the cob where it meets the kernels.