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

CIA FOODIES

Corn and Tomato Salad with Basil Vinaigrette

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

Copyright © 2024 The Culinary Institute of America