Summer Tomato Recipe

Prepare vegetables

Core and dice tomatoes into roughly 1-inch pieces so they hold shape. Cut corn off the cob: hold the cob vertically and slice downward with a sharp knife to remove kernels. Finely dice the red onion (about 1/4 cup). Stem and coarsely chop cilantro and basil. Thinly slice the jalapeño, remove seeds if you prefer milder heat.

Combine and dress

In a large bowl, gently toss tomatoes, corn kernels, red onion, cilantro and basil with lime juice, 2 tablespoons olive oil and 1 teaspoon honey. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust lime, salt, or honey to balance acidity and sweetness. Set aside at room temperature while you make the topping (10–15 minutes) so flavors marry.

Crisp garlic

In a small skillet over medium heat, warm 3 tablespoons oil. Add the thinly sliced garlic in a single layer and fry, stirring, until golden and crisp—about 2–3 minutes. Watch closely to avoid burning. Use a slotted spoon to transfer garlic to a paper towel-lined plate; reserve the infused oil in the pan.

Toast panko and corn

To the same skillet with the garlic-infused oil, add the panko breadcrumbs, dried chili flakes and sweet smoked paprika. Toast, stirring often, until the panko is golden and fragrant, about 3–4 minutes. If you'd like more corn flavor, stir in 1/4 cup extra fresh corn kernels and cook 1–2 minutes until warmed (optional). Season mixture with 1/2 teaspoon coarse salt. Remove from heat and let cool slightly; the panko will crisp as it cools.

Combine crunchy components

Mix the toasted panko and chili with the crisped garlic slices. Break any large garlic slices into smaller pieces with a spoon so they distribute evenly. Reserve.

Assemble: Just before serving, gently fold 1 teaspoon extra-virgin olive oil into the tomato salad if it looks dry. Transfer salad to a serving platter or bowls.

Top: Sprinkle the crunchy garlic and chili-panko mixture over the salad evenly, aiming for about 2 tablespoons per serving (use more if you like extra crunch). Scatter crumbled queso fresco or feta on top and add microgreens or baby arugula if using.

Serve: Offer additional lime wedges at the table. The salad is best served immediately so the topping stays crunchy. Leftovers can be stored separately for up to 2 days (salad dressed) and topping in an airtight container at room temperature for up to 3 days.