Tomato Medley with Fresh Corn and Basil
4 servings
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons minced shallot
salt AND pepper
1/4 cup double sweet corn kernels
2 pounds tomatoes of different varieties, colors and sizes
12 leaves fresh basil
Whisk the olive oil, vinegar and shallot in a bowl. Season with salt and pepper. Let stand for 15 minutes. Cook the corn in enough boiling water to cover in a saucepan for 2 to 3 minutes; drain. Chill in the refrigerator. Cut the larger tomatoes into bite size slices and the smaller tomatoes into bite size wedges. Arrange the tomatoes on a serving platter. Sprinkle with the corn. Scatter the basil leaves over the salad. Spoon the olive oil mixture over the top. |
