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Cherry Tomato and Corn Salad

Course: Salad
Servings: 6
Author: David Buckingham

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.

Notes

Adapted from "Picnics and Tailgates: Good Food for the Great Outdoors (William Sonoma)"