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Food

Voila! A new salad is born

By J.M. HIRSCH, Associated Press
Published September 13, 2006

We were planning a small dinner party and doing everything wrong. At least, nutritionally speaking.

We needed a seriously good salad.

Given the heartiness of the meal, my usual salad - mixed greens with apple wedges and almond slivers drizzled with olive oil and balsamic vinegar - seemed wimpy. Plus, I wanted something that could play off the seasonal corn and tomatoes.

So that's where I began. It would be a tomato and fresh corn salad.

I started by layering thick slices of tomatoes over a large platter, then scattered yellow cherry tomatoes over them. I cut the kernels from two cooked ears and sprinkled them over the tomatoes. For bite, I added diced red onion and minced garlic. And since fat makes everything taste better, I topped it with avocado slices.

I sprinkled fresh basil leaves over the platter, then a bit of sea salt (kosher would work, too) and black pepper. To finish, a drizzle of olive oil.

The resulting salad was as gorgeous as it was delicious.

Tomato Salad

6 to 7 medium red tomatoes, cut into thick slices

12 yellow or orange cherry tomatoes

2 ears corn, cooked

1 small red onion, diced

4 cloves garlic, minced

1 avocado, halved, pitted and cut into thin wedges

½ cup loosely packed fresh basil leaves

Sea or kosher salt and freshly ground black pepper, to taste

Extra-virgin olive oil

Arrange the tomato slices over a large serving platter. Scatter cherry tomatoes over them.

Cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, onion, garlic, avocado and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces.

Season to taste with salt and pepper, then finish with a drizzle of olive oil.

Makes 6 to 8 servings.

[Last modified September 12, 2006, 12:12:45]