By Kathryn Reed
With farmers’ markets getting ready to call it a season in the Lake Tahoe area and summer produce soon to be thing of the past, this recipe needs to be made soon.
While the ingredients can be found year-round, I try not to buy tomatoes out of season. They don’t have any flavor.
This is a great salad to serve with a variety of main courses. It would also be a good one to take to a pot luck.
Corn, Tomato, Basil Salad
2 large heirloom tomatoes, diced
½ tsp kosher salt
1/3 C extra virgin olive oil
1 T flat leaf parsley, chopped
3 T red wine vinegar
1 T grainy mustard
1 T sodium soy sauce
1 T white miso
1 medium shallot, minced
2 C corn kernels
¼ C shaved Parmigiano-Reggiano
2 T flat leaf parsley, chopped
12 fresh basil leaves, torn into small pieces
Put tomatoes in a large bowl. Sprinkle with salt; let stand.
Combine oil and next six ingredients (through shallot) in a pint jar. Shake until blended.
Add the remaining ingredients to tomatoes. Pour vinaigrette over mixture. Toss and serve.