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Corn, Tomato & Basil Salad

By David Bowers
Published: April 28, 2011
Photo by John & Tanya Bäck
The tomatoes provide the acid, so the dressing is minimal here. The focus is all on the sweetness of height-of-summer ingredients. Take it in a slightly different direction by adding a clove of minced garlic. Serves 6-8.

Corn cut from 6 ears grilled corn

2 large, ripe tomatoes, cored and cut into chunks

1 cup lightly packed fresh basil leaves, thinly sliced

2 tablespoons olive oil

2 teaspoons balsamic vinegar
Salt and pepper


Put the corn, tomatoes and basil in a large bowl. Dress with the oil and vinegar, tossing well, then season with salt and pepper to taste.


Preheat a grill on high for 10 minutes, lid down, or prepare a hot charcoal fire. Lay the shucked corn over direct heat and cook, turning occasionally, for approximately 5-10 minutes, until the corn is lightly charred and the kernels are tender. If you’re making the following salads, cool slightly until you can handle the corn, then use a sharp knife to slice the grilled kernels off the cobs.

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