Cool off with this dish made from summer’s freshest produce
It’s tomato season — that time of year when the garden weighs heavily with fruit and farmers’ market tables teeter with piles of glorious sun-sweetened tomatoes. It’s impossible to resist plucking and popping the juicy fruit directly in the mouth. That’s right: tomatoes are technically a fruit, which might help to explain their natural sweetness and immediate appeal for nibbling. Yet even for the most ardent tomato lovers, when tomatoes are showering us at the height of season it’s a challenge to keep up with the harvest. This recipe screams simplicity, showcasing sun-kissed tomatoes with little fuss. If you are lucky enough to have access to heirloom tomatoes, feel free to substitute them with colorful results. And if you shop with your eyes and come home with more than you can immediately use (or gobble up), store tomatoes at room temperature away from direct sunlight.
Corn and Tomato Salad
- 2 ears corn, grilled
- 1 pint cherry or grape tomatoes, halved
- 1 bunch Italian parsley, stems removed, leaves chopped
- ½ small red onion, chopped (about ½ cup)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Cut kernels from grilled corn and place in a bowl. Add tomatoes, parsley and onion. Stir to combine. Whisk oil, lime juice, cumin, salt and pepper in a small bowl. Pour over salad and toss well. Serve immediately. Serves 4.
— Recipe by Lynda Balslev