Enjoy what summer has to offer. Make this refreshing make-ahead Summer Tomato Corn Salad recipe throw some chicken or ribs on the grill, and enjoy.

Serves 6

The Vegetables
3 cups corn kernels, fresh or frozen and thawed)
1/3 cup carrot, peeled, cut in half lengthwise, and thinly sliced
1-1/2 cup zucchini, cut in half lengthwise and thinly sliced
1 cup halved cherry tomatoes or seeded and roughly chopped tomatoes
3/4 cup red onion, thinly sliced
3/4 cup bell pepper, chopped

The Dressing
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon Creole or Dijon mustard
1 tablespoon fresh tarragon, minced
1/2 teaspoon lemon sea salt
Pepper, freshly ground
Pinch of cayenne

Mix all vegetables in a large bowl. Set aside.

In a small bowl, whisk together all of the dressing ingredients except for the oil. Slowly drizzle in the oil, whisking until all the oil is well combined.

Pour dressing over vegetables and toss to coat. Cover and refrigerate for 2 – 3 hours before serving.


Cook’s Notes:
If using fresh corn, cook first in bowling water for about 3 – 4 minutes. Drain and rinse in cold water. Drain well before using.

Make the dressing in a blender or food processor, if possible. Combine all ingredients, except for the oil in the work bowl and give it a couple of whorls. Pour the oil in through the top in a slow stream while the processor is on.

Variations:
Add a small can of drained and halved ripe olives
Substitute peeled, seeded, and sliced cucumbers for the zucchini


Gourmet and other fine specialty foods, including quality olive oils, lemon sea salts, and seasonings directly from The Posh Gourmet