Heirloom Tomato Salad Recipe
Cucumbers, Pickled Onions, Burnt Corn, Opal Basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Corn
Heat a skillet over medium-high heat and add the fresh corn kernels. Cook until they are slightly charred and burnt, stirring occasionally, about 8-10 minutes. Remove from heat and let cool.
- 2
Prepare the Vegetables
Chop the heirloom tomatoes and cucumbers into bite-sized pieces. Place them in a large salad bowl.
- 3
Add Pickled Onions
Add the pickled onions to the salad bowl with the tomatoes and cucumbers.
- 4
Add Burnt Corn
Once the corn has cooled, add it to the salad bowl.
- 5
Dress the Salad
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
- 6
Finish with Basil
Tear the opal basil leaves and sprinkle them over the salad as a garnish.
- 7
Serve
Taste and adjust seasoning if necessary. Serve immediately and enjoy!
