There is a common saying used among chefs and sommeliers, 'What grows together, goes together'. If you go to the farmers' market this time of year, you will see a plethora of fruits and vegetables that can all be mixed and matched and transformed into countless delicious summer meals. This recipe combines two of my favorites: tomatoes and corn. What takes it to the next level beyond a simple salad is homemade Basil Oil which couldn't be simpler to make - and it's a great way to utilize any extra basil you may have since fresh herbs are typically sold in pretty large bunches at the farmer's market and often go to waste.
Read about why it is important to eat 'farm to table' in this CNN article that features this recipe and more.
4 cups halved cherry tomatoes
2 cups corn kernels from roasted or grilled corn (about 4 ears)
¼ cup torn fresh basil
2 Tbsp minced shallot
3 Tbsp Basil Oil* or extra virgin olive oil
Juice from 2-3 limes
Salt and pepper to taste
Combine all ingredients into a bowl and mix gently to combine. The salad can be eaten slightly warm or at room temperature.
*Make the Basil Oil by putting a handful of fresh basil with its stems in a small pot and add extra virgin olive oil until it covers the basil; heat on low until it is just warm to the touch and before the oil begins to bubble; remove from heat and steep for 15 minutes before straining oil into a glass jar. Store basil oil in the refrigerator for longer shelf life.