Corn, Tomato & Basil Salad
Published: April 28, 2011
The tomatoes provide the acid, so the dressing is minimal here. The focus is all on the sweetness of height-of-summer ingredients. Take it in a slightly different direction by adding a clove of minced garlic. Serves 6-8.
Photo by John & Tanya Bäck
Corn cut from 6 ears grilled corn
2 large, ripe tomatoes, cored and cut into chunks
1 cup lightly packed fresh basil leaves, thinly sliced
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper
Put the corn, tomatoes and basil in a large bowl. Dress with the oil and vinegar, tossing well, then season with salt and pepper to taste.
THE BASICS OF PERFECTLY GRILLED CORN
Preheat a grill on high for 10 minutes, lid down, or prepare a hot charcoal fire. Lay the shucked corn over direct heat and cook, turning occasionally, for approximately 5-10 minutes, until the corn is lightly charred and the kernels are tender. If you’re making the following salads, cool slightly until you can handle the corn, then use a sharp knife to slice the grilled kernels off the cobs.