There is something magical that happens when you put together the flavors of fresh corn, tomatoes, and basil. It was like they were all meant to be together. The sweetness of the corn contrasts perfectly with the acid in the tomato, and then the bright pungent burst of the basil is the final thrill. It doesn’t surprise me at all that these three ingredients are all in season at the same time, and that time is now! I have been making this salad for years and I can’t believe I have never shared it with you before. I made a video of how to create this summer garden salad and you can watch it HERE.
Summer Garden Salad
- 4 ears of fresh corn, husked and boiled for 3 minutes
- 1 pint cherry tomatoes cut in half
- Fresh basil cut or torn into small pieces
- 2-3 Tbsp apple cider vinegar
- 2-3 Tbsp olive oil
- salt and pepper to taste
Cut the kernels off the corn as seen in the video. Place in a bowl with the tomatoes and basil. Pour on the oil, vinegar, salt and pepper and toss to combine. If making ahead of time, keep the corn and tomatoes in the fridge and then toss with the basil and dress just before serving.