Wednesday, August 08, 2012

Fresh Corn & Tomato Salad

I said I would share my binder today, but I got side-tracked and didn't get pictures of it for you so I'll do it tomorrow. I've got my menu and shopping list ready for this weekend! I'm so excited! It's so neat and organized and pretty. I always did love pretty binders and school supplies. :-)

Anyway, I decided to share a new recipe with you instead. I made this for Joseph's work get-together on Saturday and I thought it was really good. It's light and fresh, and goes great with grilled meats, instead of heavy fries, potatoes, etc. I found it on, you guessed it, Pinterest! You can find it here. I did a couple things differently.

Fresh Corn & Tomato Salad


8 ears corn (I used bi-color)
4 large fresh tomatoes
1/2 lg sweet onion
1/2-3-4 cup chopped fresh basil (this makes it, you HAVE to use fresh!)
3-4 sprigs fresh oregano, chopped roughly
2-3 tbsp white balsamic vinegar (LOVE it!)
1/4 cup olive oil
s&p to taste


Roast corn in oven for about 20 minutes at 350.
Plunge corn into ice water to cool quickly, then set aside to dry and finish cooling. 
Once completely cooled, stand up corn and cut off of cob.
Cut tomatoes into nice size chunks, chop onion a little smaller. Add to bowl.
Chop herbs and add to tomatoes, onions, and corn.
Pour vinegar and olive oil over mixture, stir well. Add s&p to taste. 
Serve chilled. 

Tips: You could use plain white vinegar if you don't want a sweeter flavor that the white balsamic gives it. You can let it sit for several hours, or overnight, and the flavor will be even better. If you're not used to using fresh herbs, DO IT for this recipe! It makes ALL the difference! If you don't like onions (like my spouse), you can just omit them all together, or sub for another crunchy ingredient you peppers, cucumbers, etc.

I hope you have a chance to make it while the stuff is still fresh and in season!! :-)


  1. The recipe of fresh corn tomato salad is very tasty. It has been very simple to follow the excellent recipe


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