Dishing the DivineYum!

tomato salad with corn and basil

September 21st, 2010 · 4 Comments

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My mother seems to be the only home gardener on this side of the Rocky Mountains who can produce tomatoes this summer. Our weather has been mild all summer, and the average person doesn’t have time to lovingly coax their plants into producing hundreds of pounds – yes, at least a hundred pounds! – of tomatoes. Long live mom!

And long live tomato recipes. Because mom only likes to grow tomatoes to prove that she can and not because she has any great plans for how to use the fruit, I inherit much of her bounty. Currently my meal list for the week says, “chicken pot pie, bbq, anything with tomatoes.” I’m desperate, folks. Fruit flies are taking over my house and I’ve cooked my three favorite heavy-tomato-use recipes (tomato soup, pasta, and more pasta) so many times this summer that even they don’t look that appetizing to me anymore. (Don’t quote me on that come February when the nearest tomato is 6 months away and I’m dying for something – anything! – with a fresh homegrown tomato in it.)

I found this recipe in a cook book a couple years ago and photocopied it for later use. This summer was the first time we tested it and Brant ate it up. Literally – he ate the entire platter, by himself, moaning over and over again that this was so good. Can’t argue with a guy who has dressing oozing out of his mouth, can you?

tomato salad with corn and basil

3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1/2 shallot, minced (or to taste)
sea salt and pepper
1 pound mixed tomatoes, preferably heirloom
1/2 cup corn kernels
1 dozen fresh basil leaves, cut or torn into small pieces

In a small bowl, whisk together the oil, vinegar, and shallot. Season highly with salt and pepper. Set aside for 15 minutes for flavors to blend.

Core the larger tomatoes and slice. Halve any cherry tomatoes. Arrange the tomatoes attractively on a platter and sprinkle corn kernels over the top. Drizzle dressing over the tomato and corn mixture and then scatter basil leaves over all.

 

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Tags: 60 min or less · light · vegetarian

4 responses so far ↓

  • 1 Amy DiCOsmo // Sep 22, 2010 at 4:50 pm

    Every have tomatoes with mozzarella and basil? What about making and freezing your own sauce? I put tomatoes in all the homemade broth I make. Then I freeze the broth. Mmmmm…

  • 2 Jo // Sep 23, 2010 at 12:38 pm

    So, you know my balsamic vinegar dispenser-thing? I found about 20 fruit flies in it (ick)- it’s the PERFECT fruit fly trap :) Hubby, who has *much* experience trapping fruit flies, made a better version with a vase, balsamic, and a post-it-note funnel. Recipe looks great, btw :)

  • 3 Foy Update - Garden. Cook. Write. Repeat. // Sep 8, 2011 at 9:13 am

    I too am running into the tomatoes in excess problem. And the sweet corn just came on all at once of course. This seems like a great little salad to try; perhaps with some catfish and potatoes on the side?

    My other trick to using up tomatoes is to dehydrate them and use them through the winter. http://foyupdate.blogspot.com/2010/09/great-tomato-post-recipes-and-ideas-for.html

  • 4 Paula // Sep 8, 2011 at 10:37 am

    What great tomato recipes! Love the idea for sun dried tomatoes! :)

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