Corn and tomato salad

This is a great way to showcase in-season tomatoes and corn. Adapted from Six Seasons.


  • Kernels cut from 3 ears sweet corn
  • 1 lb in-season tomatoes, cored and cut into wedges or chunks
  • 3 to 4 scallions, sliced on a sharp angle
  • 1/4 c red wine vinegar
  • 1/2 c pistachios, toasted and roughly chopped
  • 1/2 c freshly grated Pecorino Romano cheese
  • 1 handful basil leaves
  • 1 handful mint leaves
  • Olive oil
  • 2 large, thick slices country loaf (about 4 oz)
  • Salt and pepper


  1. For the croutons:
    1. Heat the oven to 400F.
    2. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with 2 T olive oil and a light sprinkling of salt and pepper.
    3. Spread the croutons on a parchment-lined baking sheet in a single layer. Bake for 10-20 minutes until golden brown but still a bit chewy, stirring every 4-5 minutes.
    4. Let cool on paper towels to absorb any extra oil, and season again lightly with salt and pepper. Store the croutons in an airtight container.
  2. For the salad:
    1. Put the corn, tomatoes, and scallions in a large bowl.
    2. Add the vinegar and toss gently to mix.
    3. Season generously with salt and pepper and toss. Taste and adjust the seasoning so the salad is nicely bright.
    4. Add the croutons, pistachios, pecorino, basil, and mint and toss again. Taste and adjust the salt and pepper.
    5. Moisten with 1/3 cup olive oil and toss again. Taste and adjust.

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