Fresh corn on the cob and of course summer’s fresh sun-kissed tomatoes are both ideal seasonal ingredients for this salad.
The natural juice from the tomatoes provides the perfect amount of acidity, so there’s no need to add vinegar. Enjoy this dish as a bright side dish or for a more filling meal on its own, add to it some cooked rice and/or black beans.
In midsummer, with peak-season produce, you can’t beat this combination!
Bon Appétit! Chef Bettina
Fresh Corn and Tomato Salad with Basil & Feta
2 to 3 cups grilled or cooked corn kernels (removed from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, diced into small pieces
4 ounces feta cheese, crumbled (about 1 cup)
½ cup fresh basil leaves, sliced chiffonade
3 tablespoons extra-virgin olive oil
Coarse or Kosher salt and freshly ground black pepper
In a medium bowl, gently combine the corn, tomatoes, cheese and basil. Drizzle with the olive oil and toss to coat. Season to taste with salt and pepper and toss again. Enjoy!
*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s overlooking the historic lighthouse in Port Isabel. Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.