Corn and Tomato Salad with basil vinaigrette
Makes 4 to 6 servings This salad is simple as summer, with the season’s biggest flavor powerhouse ingredients. Serve it as a side dish or as a main course topped with grilled shrimp or stewed  beans. We love it for lunch with a slice of crusty bread to soak up the vinaigrette.

Ingredients

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CIA FOODIES

Corn and Tomato Salad with Basil Vinaigrette

Makes 4 to 6 servings This salad is simple as summer, with the season’s biggest flavor powerhouse ingredients. Serve it as a side dish or as a main course topped with grilled shrimp or stewed  beans. We love it for lunch with a slice of crusty bread to soak up the vinaigrette.

Ingredients

  • 3 cloves garlic
  • Kosher salt, as needed
  • 2 loosely packed cups basil leaves, from about 1 oz
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 3 large or 4 medium tomatoes, cored and cut into wedges
  • 1 shallot, thinly sliced
  • Kernels from 1 ear of corn

Directions

  1. In a mortar and pestle, combine the garlic and a pinch of salt. Crush until a paste forms. Add about half of the basil and crush until smooth. Add the remaining basil and crush until a uniform paste forms.
  2. Transfer to a bowl with the vinegar and mustard and stir to combine. While whisking, slowly stream in the olive oil. Season with salt, if needed, and set aside.
  3. In a large bowl, combine the tomatoes, shallot, corn kernels, and a pinch of salt. Add about 2 tablespoons of the dressing and gently toss to coat. Taste and add more dressing or salt, to taste

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