This recipe is from the “first” cookbook that we purchased and is likely one of our “oldest” recipes. It was a staple at any picnic or cookout that we would attend for many years, and is still a favorite to make once corn is in season.
Cherry Tomato and Corn Salad
Servings: 6
Ingredients
- 3 cups fresh yellow corn kernels cut from about 6 ears of corn
- 20 yellow or red cherry tomatoes quartered
- 2 tbsp fresh basil finely chopped
- 1 tbsp fresh flat-leaf parsley finely chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp red wine vinegar
- salt and ground pepper
Instructions
- In a transportable bowl, combine the corn, tomatoes, basil, and parsley. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Taste and adjust the seasonings. Cover until ready to serve.
- Serve at room temperature.