Tomato salad with corn and basil (hl)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | tablespoon | White wine vinegar |
| 1 | Shallot; minced | |
| Salt and pepper | ||
| 1 | pounds | Mixed tomatoes; all different sizes and colors |
| ½ | cup | Corn kernels |
| 12 | Fresh basil leaves | |
Directions
In a small bowl whisk together olive oil, wine vinegar and shallot. Season well with salt and pepper. Set aside for 15 minutes for the flavors to blend.
Core large tomatoes. Halve through the stem end, lay cut side down and slice thinly. Halve cherry tomatoes. Arrange tomatoes attractively on a large serving platter, interspersing the different colors and putting the cherry tomatoes on top. Sprinkle corn kernels over the tomatoes. Tear basil leaves in small pieces and scatter over all. Spoon dressing evenly over salad.
Yield: 4 servings
Nutritional information: 105 calories and 7 grams of fat Courtesy of Janet Fletcher's "Fresh From the Farmers' Market" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHH017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997