Heirloom Tomato and Corn Salad

Heirloom Tomato and Corn Salad

We’ve been having a serious heatwave in New England (I think the whole northeast has, actually), and the last thing Andrew and I want to do in the 90+ degree heat is turn on the oven. We finally visited a local farmer’s market last weekend (after talking about doing it basically all summer…), and found these fantastic heirloom tomatoes. Neither Andrew or I are huge tomato fans, but heirloom (and summertime grape/cherry) tomatoes are something we seek outΒ when they’re in season…and when it comes to heirlooms, the uglier the better.

This recipe is barely even a recipe, it requires no heat at all, and can be adapted in whatever way you’d like. You canΒ really add in any veggies, and switch up the cheese…crumbled feta or goat cheese would be great here. The best part is that it’s ready in under 10 minutes. Serve in a big bowl with a hunk of crusty bread, and you have basically an ideal summer meal!

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Dice the tomatoes and mozzarella in similar sized chunks.

Cut the corn off the cob. I place the end of the ear of corn in the center of a bundt pan, and then use a knife to cut the kernels off…that way the kernels don’t fly everywhere!

Add the corn to the tomato and mozzarella.

Chop the basil and add to the salad and sprinkle with salt and pepper to taste.

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Serve drizzled with olive oil and balsamic glaze. Sprinkle with a little extra basil.

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Note: this should be assembled pretty shortly before serving, though it can be covered and stored in the fridge for up to a few hours (prior to adding oil and balsamic glaze).


Makes: 8 servings

Prep: 10 minutes, Cook: 0 minutes, Total: 10 minutes

  • 2-3 medium heirloom tomatoes
  • 2 ears sweet corn
  • 1 ball fresh mozzarella (12-16 oz)
  • 1/3 cup fresh basil
  • salt and pepper, to taste
  • olive oil, for serving
  • balsamic glaze, for serving

Dice the tomatoes and mozzarella in similar sized chunks.

Cut the corn off the cob, and add to the tomato and mozzarella.

Chop the basil and add to the salad and sprinkle with salt and pepper to taste.

Serve drizzled with olive oil and balsamic glaze.

Note: this should be assembled pretty shortly before serving, though it can be covered and stored in the fridge for up to a few hours (prior to adding oil and balsamic glaze).


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