Summer Tomato Corn Salad

Hello friends!

One of the fun things about focusing on eating fresh fruits and vegetables is that your meals change with the seasons and what is available locally at any given time. In the summertime, the way I cook changes completely. In the winter I tend to make a lot of soups, stews, chili, crock pot meals and heavier pasta dishes. When we have an abundance of local goodness from the farm and our farmers market, I love to eat as fresh and close to the earth as possible.

I actually don’t know if you can really call most of what I do during the summer “cooking”. And this hardly even qualifies as a recipe. But its still one of our favorite summer dishes.

When we make sweet corn, I always cook a few extra ears for this salad. If your corn is really fresh and tender, you don’t even have to cook it! I chop the freshest most delicious tomatoes we have (preferably a mix of sungolds, grape or cherry, and different colors of heirloom tomatoes) and then add the leftover corn (cut from the cob).

Drizzle with a good quality extra virgin olive oil, sprinkle with sea salt and pepper. and a generous handful of fresh basil. Summer heaven on a plate!

This salad is delicious on its own or as a side salad with an organic, pastured chicken breast.

Print Recipe