My sister-in-law, Carol, brought this salad the other night when we got together for dinner with Gil's family. It was wonderful. It came from the cookbook, Tables of Content, which was compiled by the Junior League of Birmingham. I particularly like cookbooks like this because they are made up of family favorites that have been tested and proved. They are just usually more reliable. As for ingredient amounts, this isn't the kind of recipe that you have to follow exactly, and I adjusted it somewhat. I am going to post the amounts I actually used. The recipe calls for fresh thyme, which was really good, but next time I am going to try fresh basil.
Summer Corn and Tomato Salad
4 ears corn, shucked
5 ripe tomatoes, cut into 1/4-inch slices
3 green onions, chopped (I didn't add onion)
1/4-cup extra-virgin olive oil
1/4-cup balsamic vinegar
salt and pepper to taste
1/2 - 3/4 cup crumbled feta cheese
Cook the corn in boiling water for 3 minutes. Immediately plunge the corn into a bowl of ice water to stop the cooking process. Let stand until cool and drain. Using a sharp knife, cut the kernels off of the cob into a bowl.
Arrange tomato slices, overlapping, on a large platter. Sprinkle with corn and onion. Whisk the olive oil and vinegar in a bowl until blended and season with salt and pepper. Drizzle the olive oil mixture over the layers and sprinkle with cheese and thyme. Serve at room temperature.
Yield: 8 servings
After boiling the corn, immerse into ice water to stop the cooking process:
Slice the tomatoes and overlap them:Drizzle with olive oil mixture and sprinkle with remaining ingredients:
What I like the most about this salad is how wonderfully fresh it is. It would go well with most any summer meal. I served it as a side dish with our 4th of July barbecue dinner.