I had an embarassment of tomatoes sitting in bowls on the kitchen counter – no, not from teh garden, but from deals at the market – and some of them were needing to be dealt with. Hmmm. Tomato salad mebbe?
The original version of this recipe, on epicurious.com, called for using raw fresh corn kernels – but since I just happened to have 2 cobs of lovely roasted corn leftover; and some recipe comments didn’t like how the balsamic muddied the look of the corn…
I changed things up a bit.
INGREDIENTS
•1 tbsp good olive oil
•2 cloves of garlic, minced
1-1/2 tbsp balsamic vinegar
•Kernels from 2 ears of roasted corn
•2 containers (10-1/2 oz ea) Cherry or Sunburst tomatoes (I used 1 of each), halved
•1/2 cup sliced scallion
•Sea Salt
•Pepper
•Fresh basil
Heat the olive oil on medium high heat, just until the edge of the pan is hot when you tap it (quickly), then add the minced garlic and sauté for 1 minute.
Pour in the balsamic vinegar and cook, stirring, for another minute, until it has reduced and thickened nicely.
Add the tomatoes and the corn and cook, stirring gently, for another minute or 2 – remember, this is a salad, not a warm Tomato Relish, then remove from the heat, add the scallions, and toss to combine.
Season to taste with salt and pepper, then transfer to a platter or bowl to cool – I made this salad the night before I was going to serve it, let the bowl cool to room temperature, then covered and stashed it in the fridge over night.
Next day, I added a few basil leaves, let the salad rest on the counter for 30 minutes, and we were good to go.
Nice salad!