Corn, Tomato & Herb Salad

Name: Corn, Tomato & Herb Salad
Yield: Serves four.
Ingredients: 1 cup fresh corn kernels (from about 2 ears of corn) or 1 cup frozen corn kernels, thawed; 1 cup diced fresh tomatoes; ¼ cup minced red onion; 1 tablespoon fresh herb of choice; 2 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; 3 tablespoons olive oil; 3 slices bacon, cooked and crumbled.

Recipes, Salads

Jump to recipe

Corn, Tomato & Herb Salad

This simple salad makes the most of spring and summer’s fresh produce but you can enjoy it year-round by replacing the fresh corn with thawed, frozen corn. The crispy bacon adds a nice crunch but omit it for a vegetarian treat. No fresh herbs on hand? No problem, use a teaspoon of your favorite dried herb instead.

TIPS:

If you don’t have fresh corn on hand, thawed, frozen corn will also work.

You can replace the tablespoon of fresh herbs with a teaspoon of dried if you don’t have fresh herbs available.

TOOLS:

Small & Medium Bowls

Whisk

The tools section may contain affiliate links to products we know and love.

TECHNIQUES:

Making a Vinaigrette

Corn, Tomato & Herb Salad

June 8, 2012

by Chef Danielle

Persons

Serves four.

Ingredients

1 cup fresh corn kernels (from about 2 ears of corn) or 1 cup frozen corn kernels, thawed
1 cup diced fresh tomatoes
¼ cup minced red onion
1 tablespoon fresh herb of choice
2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
3 slices bacon, cooked and crumbled.

Instructions

Assemble Salad:

Combine corn, tomatoes, red onion and herbs in a medium bowl.

Prepare Dressing:

Whisk together the vinegar and mustard in a small bowl. Gradually whisk in the oil in a slow, steady stream. Pour the vinegar over the vegetables and toss until evenly coated. Sprinkle with the bacon and serve