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Recipe: Corn, Tomato and Basil Salad

A summer salad recipe that we tried and generally like.

From Cooking Light magazine June 2017.


Corn, Tomato and Basil Salad
Original ingredients:
2 large ripe heirloom tomatoes, cored and cut into 1" dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
1/2 tsp kosher salt
1/3 cup EVOO
1 T minced flat-leaf parsley
3 T red wine vinegar
1 T grainy mustard
1 T reduced-sodium soy sauce
1 T white miso
1 medium shallot, peeled and minced
2 cups fresh yellow and white corn kernels
1/4 cup shaved Parmigiano-Reggiano (about 1 oz)
2 T coarsely chopped fresh flat-leaf parsley
12 fresh basil leaves, torn into small pieces

My changes:
  • Used 3 medium store-bought vine-ripened tomatoes
  • Canola oil because I wasn't driving to the store just for olive oil which we were out of (and I need to get some more garlic-infused oil)
  • Used 1/2 tsp dried parsley and no fresh
  • Left out miso (didn't have it, wasn't going to buy for just 1 T)
  • I'm not sure but I might have forgotten the cheese? oops
  • used 4 giant basil leaves from my own garden and used that wonderful new herb mincer

Directions:
Place tomatoes in a large bowl. Sprinkle with salt and let stand at room temp for 30 minutes.

Meanwhile combine oil and next 6 ingredients (through shallot) in a pint jar or dressing carafe, seal, shake 30 seconds or until blended.

Add vinaigrette, corn, cheese, fresh parsley (if using) and b asil to tomatoes. Toss gently to combine and serve immediately.

Notes:
The vinaigrette really does go well with the vegetables. I tried the salad with and without and it does better with.

This was very tasty and Mom liked it better than the other corn-tomato salad recipe I've posted. I didn't like the shallots. I'm not fond of raw onions anyway, but I ate them here; and the rest of the night I could taste that raw onion. Yuck. Allegedly shallots are milder than onions? I couldn't tell. (I keep seeing "shallots are milder than onions" but no they ain't, and Mom agrees with me)

Supposedly serves 8 but we got 4 servings between us. Veggie count for the day, completed.

Stats based on a 3/4 cup serving as originally created according to magazine directions:
Calories 150
Fat 10.9g
Protein 3g
Carb 11g
Fiber 2g
Sugars 4g (no added sugars)
Chol 3mg
Iron 1mg
Sodium 306mg
Calc 39mg

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