Summer Corn and Tomato Salad

Name: Summer Corn and Tomato Salad
Yield: SERVES 6 TO 8
Ingredients: Kosher salt; 3 large ears corn; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar, more as needed; 1 large shallot, minced; 1 teaspoon honey; 1 teaspoon Dijon mustard; Freshly ground black pepper; 2 medium tomatoes, cored and cut into 1-inch chunks; 1 medium bell pepper, finely diced; 1/2 small red onion, finely diced; 1/2 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks; 1/4 cup coarsely chopped cilantro

December 22, 2011

This colorful and refreshing salad is one of the most eagerly anticipated items in our deli case. We don’t start making it until the tomatoes are really ripe and the corn is sweet and abundant. Because the ingredients are fairly sturdy, this salad holds up for quite a while after you make it. It’s a great candidate for bringing to a picnic or barbecue, and it’s the perfect side for a burger! It’s also nice as a salsa or spooned onto a grilled fish fillet.

Recipe notes

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