Tomato and Corn Salad

I’ve been going nuts for tomatoes lately; the farmers market is bursting with juicy, delicious, beautiful tomatoes and I love it. Farm fresh (or garden fresh) tomatoes taste so much different from their grocery store counterpart; once you have the fresh one’s there really no turning back. The tomatoes that you get in the grocery store have most likely been refrigerated and traveled from afar, especially out of season. Once I learned that tomatoes are a food that should not be refrigerated I started to notice the difference; they lose flavor when they’re refrigerated so it’s best to keep them out. I made a big batch of this salad the other day and it kept well for a few days (I had to refrigerate it but since they hadn’t been refrigerated up to that point they still tasted delicious). Leaving the corn raw is another tip I’ve learned along the way, it adds a great sweet crunchy flavor.

Ingredients:

You can modify the amount according to your tastes, if you love garlic put it two cloves, if you love basil put in a while bunch, etc…

1 carton of cherry and/or grape tomatoes, sliced in half
1 piece of corn, shucked and kernels cut off the core
1/2 bunch of basil, roughly chopped
1 small sweet white onion, chopped
1 garlic clove, minced
Apple cider vinegar, to taste
Olive oil, to taste
Salt, to taste

Place all ingredients in a large mixing bowl and stir until thoroughly mixed.

I served this over quinoa, but it’s great on it’s own, on top of salad or mixed in with pasta! Get your fill before tomato season ends!

with love and tomatoes,

Jackie