Est. 2011

August 28, 2019

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Recipe | Tomato and Corn Salad, A Celebration of Summer

The Farmers’ Market is overflowing with summer’s best, and I wanted to share this scrumptious salad after eating it on repeat while up in New Jersey the past month. My sister made it several times, and it’s become a favorite.

So simple, a celebration of summer in a bowl. It’s best when using fresh, in season ingredients. Serve it with or without feta – sometimes I want it sometimes it’s better without. Eat it alone in a bowl, alongside beans and rice, atop fresh greens, etc. This “recipe” is very loose. Add an extra tomato or an ear of corn if you like. Adjust the dressing to your liking. Replace the parsley with another fresh herb, like basil.

Wondering what that beautiful little contraption is up in those photos with the parsley? It’s an herb stripper from Shop Fresh Exchange. It’s one of the most functional items I’ve ever purchased, and I HIGHLY recommend it. It’s gorgeous and it works SO well.

Tomato and Corn Salad
makes about 4 cups

Ingredients
4 ears corn, cooked and cut off the cob
3 – 4 large tomatoes, chopped
3/4 cup parsley, coarsely chopped
1/4 cup olive oil 
Juice of half a lemon, about 2 tbsp
2 tbsp white wine vinegar (could also use red wine vinegar)
1 tbsp garlic powder
1 tbsp chili powder
Salt and pepper, to taste
1/3 cup feta cheese, optional

Directions
Cook corn and then cut off the cob. Chop tomatoes. Mix together dressing. Toss everything together, adding optional feta. Enjoy for as long as tomatoes and corn are in season!

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