Tomatoes and Corn Salad
1/2 head red leaf or red romaine lettuce
4 ears fresh corn
2 large tomatoes
1/4 c. Basil Salad Dressing (see recipe)
Gently separate the lettuce leaves and wash well in a basin of cold water 2 or 3
times. Dry in a spinner or drain in a colander and then dry in between towels.
Chill until ready to use.
Husk the corn and remove the silks. Bring a large pot of water to boil. Drop
corn in the water and cook rapidly for 2 minutes. Turn off the heat and let the
corn remain in the water for 5 to 7 minutes longer. Drain the cooked corn well
and pat with paper toweling.
Using a large sharp knife and a chopping board, cut the corn from the cob, into
kernels. Set aside the corn and discard the cobs.
Rinse the tomatoes, dry and cut into thick slices. Place in a 1 1/2-quart
plastic container. Top with the corn.
Pour the salad dressing over the vegetables, mixing well.
Top with the lettuce leaves and close the container tightly. When ready to
serve, spread the lettuce leaves on a small plate and top with the corn and
Basil Salad Dressing
Makes about 1/2 cup.
1/3 c. olive oil
2 tbsp. vinegar
1 tbsp. lemon or lime juice
1 clove crushed garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. chopped fresh basil
In a small bowl or jar, combine the oil, vinegar, lemon or lime juice, garlic,
salt, black pepper and basil. Beat briskly with a fork or whisk, or shake
vigorously to combine.