IMG_6378I can’t believe we are quickly approaching the end of August, and then, just one more month before another beautiful summer comes to an end. In order to savor every moment, I am making as many beautiful and delicious summer salads as I can. Last week, Jenni Kayne posted my recipe for an Heirloom Tomato and Corn Salad on Rip + Tan. I was off on my road trip, so I wanted to make sure to share it with you all as soon as I returned home. There are so many favorite things going on in this simple salad. Sweet crunchy corn, heirloom tomatoes, herbs, and sherry vinegar. Yum, yum, yum. I am thinking avocado would be a delicious addition as well…..


Serves 4-6

5 sweet corn on the cobs, yellow or white
3-4 medium heirloom tomatoes, any color you like, wash and dried
1/4 red onion, thinly sliced, and soaked in ice water
fresh basil leaves, a small handful
fresh parsley leaves, a small handful
sherry vinegar
extra virgin olive oil
sea salt
freshly ground black pepper

IMG_6361Remove the husks from the corn. Clean off the corn silk. Wash and dry the cobs. With a sharp knife, carefully cut the kernels off the cobs. Set corn aside in a large bowl.

IMG_6363Remove the blossom end from each tomato. Cut the tomatoes into four sections and then slice into 1/4 inch thick pieces. Feel free to cut the tomatoes into different shapes such as wedges or rounds.

IMG_6364In the bowl with the corn, add a generous sprinkle of sea salt and freshly ground black pepper. Drizzle with some extra virgin olive oil and sherry vinegar. Add the onion and mix. Taste and continue repeating until the corn is seasoned. Add the tomatoes, and a handful of basil and parsley. Gently mix, careful not to breakup the tomatoes too much. Taste and season with more salt, pepper, vinegar, and olive oil as necessary.

Serve immediately.