Friday, May 30, 2014

Corn & Tomato Salad

Our neighborhood had a Memorial Day Block Party and everyone was supposed to bring a dish.  I made this corn salad I saw on The Blond Cook's blog last week.  It was also a great way to showcase some of our homegrown herbs. 

8 ears of corn, shaved from the cob
1 pint tomatoes, halved
1/2 large red onion, dived
1/3 C red wine vinegar
1/2 cup basil, chopped
2 T fresh dill
2 T extra virgin olive oil
2 T garlic, chopped
S&P to taste

To make place tomatoes, onion, red wine vinegar, dill, basil, S&P in bowl and stir together.

Heat olive oil in skillet.  Add corn and cook for approximately 8 minutes.  Add garlic and cook for one more minute.

Add corn to tomato mixture.  Stir together.  Add additional S&P if needed.

Refrigerate until serving.

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