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Heirloom Tomato and Corn Salad Recipe

Heirloom Tomato and Corn Salad Recipe

I am always on the hunt for light, delicious dishes, and Valleybrink Road’s Heirloom Tomato and Corn Salad definitely fits the bill. Super quick and easy, it’s the perfect go-to this time of year when corn is in season. XXJKE



Heirloom Tomato and Corn Salad Recipe 0

Heirloom Tomato and Corn Salad Recipe

  • Servings: 4-6
  • Units:
  • Course: Salads, Sides


  • 5 cobs corn sweet, yellow or white
  • 3-4 tomato heirloom, medium, any color you like, wash and dry
  • 1/4 red onion thinly sliced, and soaked in ice water
  • basil fresh leaves, a small handful
  • sherry vinegar
  • olive oil extra virgin
  • salt sea salt
  • pepper black, freshly ground

Remove the husks from the corn. Clean off the corn silk. Wash and dry the cobs. With a sharp knife, carefully cut the kernels off the cobs. Set corn aside in a large bowl.

Remove the blossom end from each tomato. Cut the tomatoes into four sections and then slice into 1⁄4 inch thick pieces. Feel free to cut the tomatoes into different shapes such as wedges or rounds.

In the bowl with the corn, add a generous sprinkle of sea salt and freshly ground black pepper. Drizzle with some extra virgin olive oil and sherry vinegar. Add the onion and mix. Taste and continue repeating until the corn is seasoned. Add the tomatoes, and a handful of basil and parsley. Gently mix, careful not to breakup the tomatoes too much. Taste and season with more salt, pepper, vinegar, and olive oil as necessary.

Serve immediately.