Recipe and photos by: Christina Hurt Smith

This Corn and Tomato Salad is your new favorite summer salad! This salad is great for a picnic or just throwing in your refrigerator to snack on all day. I am a sucker for corn in any way it comes, but this salad might top the list of my favorite uses of corn on the cob. It tastes incredibly fresh, is a great use for your basil, takes no time, and is delicious served both warm or chilled. The lemon dressing in this salad brightens up the whole dish, the Parmesan adds depth, and the toasted panko brings the perfect amount of crunch. This recipe is a variation on a recipe from my favorite cookbook, Six Seasons: A New Way with Vegetables by Joshua McFadden. It is not a vegetarian cookbook but the majority of the recipes are meatless. If you don’t have that one I encourage you to pick it up. Six Seasons is a great guide for learning how to use seasonal produce.

I encourage you to also try your own variations on this salad. Maybe top it with a fried green tomato or a poached egg?! Now that I’ve said it, I have got to try that. Have fun and enjoy!



Corn and Tomato Salad with Lemon Dressing

• 3 Ears of Corn
• 15 Cherry Tomatoes, halved
• 5 Scallions, sliced
• 1/4 c Panko Breadcrumbs
• Handful Basil, coarsely chopped
• Handful Mint, coarsely chopped
• 2 tbsp Olive oil
• Flaked sea salt
• Shaved parmesan
• Lemon Dressing (recipe below)

1. Heat a skillet to medium-high heat. Add 1 tablespoon of olive oil to pan. Add panko to pan, tossing to coat in olive oil. Stir continuously to make sure the panko does not burn. Heat until breadcrumbs turn a golden brown. Remove breadcrumbs from pan and set aside.

2. Cut corn off of the cob, scraping downwards. Heat the same skillet to medium-high heat and add another 1 tbsp of olive oil. When hot, add corn. Toss to coat in the olive oil. Cook, stirring frequently, for 10-15 minutes or until some kernels are lightly browned. Remove from heat to cool. (Alternatively you can grill the corn on the cob and then remove the kernels from the cob)

3. Place corn in a large mixing bowl. Add cherry tomato halves, scallions, basil, mint, and lemon dressing. Toss to coat.

4. Plate servings of corn salad. Top with toasted panko, shaved parmesan and flaked sea salt to taste.

Lemon Dressing

• 1 Lemon, juiced + zest from one lemon
• 4 tbsp Olive oil
• 1/2 tsp Dijon Mustard
• 1 tsp Sugar
• 1/2 tsp Sea Salt, fine
• 1/2 tsp Freshly ground pepper

Place all ingredients into a small jar with a lid. Shake to combine ingredients.