It is hard to believe that the summer is coming to an end. The back to school season is upon us as is Labor Day. Our days will become busier and shorter. Do not fear, farmers markets are still plentiful. This tomato and corn salad will help you take advantage of the end of the summer produce. It is the perfect salad for Labor Day weekend. It is also a great side for the busy weeknights to come.
Preparing a salad for dinner is not very daunting. However, thinking of a main dish and preparing it can be some nights. There are times where I am getting home late or recipe testing all day. Although, I love cooking some nights I need help. I have recently tried turkey and beef pot pies from Blake’s All Natural Foods. They are hearty and comforting. Each pie is full of meat, veggies, and gravy. These pot pies are a great way to bring dinner to the table on those busy nights ahead.
To learn more information about Blake’s All Natural Food and where you can find them visit:
Fill a large pot with water and add the salt. Let it come to a boil. Meanwhile, shuck the corn, removing the husk and the silks (the stringy pieces).
Once it is boiling add the ears of corn. Let corn boil for about 6-7 minutes, until the kernels are tender. Remove corn from the water with tongs. Set aside and let the ears cool down.
Arrange your sliced tomatoes on a platter and prepare the Basil Vinaigrette.
In a food processor pulse the garlic until chopped. Then add the olive oil, vinegar, and basil. Pulse until smooth. Then season with salt and pepper.
*Or if you have one of those small blenders, like the bullet you can use that.
Cut the corn kernels away from the cob. Be very careful! The way I did it was stood the ear of corn up in a large bowl with one hand, then I ran the knife down the sides, kernels dropping into the bowl.
Take the corn kernels and place them on top of the sliced tomatoes. Then drizzle the basil vinaigrette on top and serve.