March 13, 2023
We wanted a side salad to go with our big ol' bolognese and Cindy had her eyes on this corn and tomato salad before the summer veggies started to disappear. It takes almost nothing to throw together - the only cooking we had to do was a quick dry fry of the bread to make our croutons - the rest is just chopping and stirring. It's crunchy and sharp and beautifully colourful - a super simple crowd pleaser.
Corn & tomato salad with torn croutons
(a recipe from Joshua McFadden and Martha Holmberg's Six Seasons)
kernels from 3 ears of corn
500g mixed tomatoes, cut into chunks
1/4 cup red wine vinegar
2 cups croutons
1/2 cup toasted nuts (the original recipe is pistachios, but we had almonds)
1 handful basil leaves
1 handful mint leaves
salt and pepper
olive oil
Combine the corn, tomatoes, vinegar, salt and pepper in a big bowl.
Add in the croutons, nuts, basil and mint and toss everything gently.
Add a splash of olive oil and check the seasonings. Serve!
No comments:
Post a Comment