Here are my talking points on this recipe.
Heirloom tomatoes all the way – cause they are THE BEST. They are the most flavorful + worth every penny. I’m issuing a reader challenge to grow your own next year. Even if it’s just one pot. I’ll help you out all the way.
Always make a bit extra – cause this dish is super tasty and has a NO Left-over Guarantee.
You may be thinking Vanilla and Balsamic. WHAT THE? but trust me, this combo is surprising but you will never forget this simple but amazing dressing.
Let’s get started. Shall we?
You are going to use 1 cup of the Oven/Fire Roasted Corn per person and like I said above, throw in an extra cup.
3-4 Heirloom Tomatoes (about 1 pound). Chopped, Seeded and Diced.
I used green ones, specifically Green Zebras because that’s what was ripe when I made this recipe for you. Feel free to use any color or combination you want. This is a chance for you to get creative and be a designer in your very own kitchen.
No matter how many times you make this salad it will never look the same twice. In our house we don’t care cause we use whatever tomatoes we can get our greedy hands on.
Season the tomatoes well with sea salt. Place in a strainer for at least 30 minutes to drain all the excess moisture.
Add 1 shallot, finely chopped.
2 Tbsp. chopped Cilantro. These two ingredients are optional. If you don’t have them around, not worries. Just don’t let those gorgeous tomatoes and corn go to waste.
Vanilla Balsamic Salad Dressing:
Take 1 whole vanilla bean, split open and scrape out the seeds.
In a Mason jar add vanilla seeds and pod halves.
Add sea salt and pepper.
Pour in the best quality balsamic vinegar you can get and olive oil for salad dressings in to jar in a 1:3 ratio. I usually fill most of the jar cause this is the yummiest and I always want extra on hand. So for example, you could use 1/4 cup balsamic and 3/4 cup of olive oil. Shake the jar gently every time you get a chance.
In a bowl, toss the tomatoes, corn, shallot and cilantro.
Use half the dressing and toss to coat.
Firmly but with a gentle touch pack all the ingredients into the bowl.
Cover with a piece of wax paper or parchment.
Use another bowl as a ‘weight’. This set will give you a fancy effect by molding the salad. *You can skip this step if you want or take the few extra seconds and wow yourself. You are worth it!
Refrigerate for at least 1 hour.
‘Unbowl’ the salad in the centre of a platter or serving dish. If it doesn’t work perfectly, just free-form it in an artistic way.
Drizzle the salad with some of the remaining dressing.
Now, let’s talk wine.
I paired this salad with Pinot Grigio because the green zebra tomatoes have a really nice, soft acidity and the oven roasted corn has a sweet minerality and crispness that goes so well with Pinot Grigio. So I chose a wine that would highlight the tomatoes, enhance the crispy corn but have enough body to stand up to the POW of the dressing.
You can research this specific wine and check your local wine establishment for its availability HERE.
Pinot Grigio is a delicious wine that pairs fantastically with food but it is also very ‘trendy’. Sometimes prices increase due to popularity so I find it important to find good value for money. Many Pinot Grigio’s go for almost $20. I’m not saying they aren’t worth it but why pay just for the brand name when you can get this one which is only $8.95? *This price is for the province of Ontario, and may change due to geography.
If you have any other wines you’d like to try with this salad and are uncertain you can send me a message and I will help you with your choice.
Of course, send me messages and let me know how you like this salad.
Cheers in Tomatoes and Corn!