Best 9 Heirloom Tomato Salad With Grilled Corn Basil Vinaigrette Recipes

TOMATO, CORN, AND BASIL SALAD RECIPE

Steps:

• Gather the ingredients.
• In a salad bowl mix together the oil, vinegar, and salt.
• Peel and mince the shallot. Add it to the dressing and stir to combine.
• Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
• To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
• Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
• Toss the corn and tomatoes with dressing.
• Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING

Steps:

• Preheat a grill to medium-high heat.
• Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
• Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
• Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE

Steps:

• For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

HEIRLOOM TOMATO, CORN, AND FETA SALAD

Steps:

• Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
• While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
• Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
• Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
• Let marinate at room temperature for 15 minutes before serving.

GRILLED CORN AND HEIRLOOM TOMATO SALAD

Steps:

• Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
• Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
• Toss together corn, tomatoes, onions and basil in a medium bowl.
• Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE

Steps:

• Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
• Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
• Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

HEIRLOOM TOMATO SALAD WITH GRILLED CORN & BASIL VINAIGRETTE

Steps:

• Mix vinegar and garlic in bowl. Whisk in oil, then basil. Season with salt and pepper. Fill large bowl with water. Mix in 1 teaspoon sea salt. Add corn; soak 1 hour. Prepare barbecue (medium-high heat). Drain corn. Grill in husks until outside is very charred and corn kernels are tender, turning occasionally, about 25 minutes. Cool corn. Remove husks and cut kernels off cobs into large bowl. Add tomatoes. Toss with enough vinaigrette to coat. Season salad with salt and pepper.