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Heirloom tomato salad with corn and basil vinaigrette

Serves 4

5 heirloom tomatoes (yellow, red, and green), cored and thickly sliced
1/4 cup sherry vinegar
1/4 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup olive oil
1 shallot, thinly sliced
1/2 cup fresh corn kernels, steamed
1/4- 1/2 cup fresh basil leaves, finely chopped
Extra whole basil leaves (for garnish)
1. On 4 plates, arrange the tomatoes in stacks, alternating colors.

2. In a bowl, whisk together the sherry vinegar, mustard, salt, and pepper. Beat in the olive oil a little at a time until it is all added and the dressing emulsifies. Taste for seasoning and add more salt and pepper, if you like.

3. With a spoon, stir in the shallot, corn kernels, and chopped basil. Spoon the dressing over the tomatoes. Garnish with whole basil leaves. Adapted from Rendezvous

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