Roasted Corn and Tomato Salad
Prep Time:
15 minutes
Cook Time:
N/A
Serving Size:

Ingredients

6 medium vine-ripened tomatoes

1 1/2 cups roasted corn kernels

1 small red onion, 1/4" diced

6 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 tsp kosher salt to taste

1/4 cup fresh basil leaves, julienne

Freshly ground pepper to taste

1 cup large toasted croutons (homemade, if possible)

Ingredients

1 lb vine-ripened tomatoes

3 cups roasted corn kernels

1cup red onions, 1/4" diced

12 Tbsp olive oil

6 Tbsp balsamic vinegar

Kosher salt to taste

1/2 cup fresh basil leaves, julienne

Freshly ground pepper to taste

2 cups large toasted croutons (homemade, if possible)

Ingredients

2 lbs vine-ripened tomatoes

4 1/2 cups roasted corn kernels

2 cups red onions, 1/4" diced

18 Tbsp olive oil

9 Tbsp balsamic vinegar

Kosher salt to taste

3/4 cup fresh basil leaves, julienne

Freshly ground pepper to taste

3 cups large toasted croutons (homemade, if possible)

Procedures

  1. CORE tomatoes and cut into 1/2" cubes.
  2. COMBINE tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper in a large bowl and toss gently to blend. Let sit for a few minutes.
  3. ADD croutons and toss just before serving.