LC Tomato Swap Note
Although de Mane prefers little Green Zebra tomatoes, which she describes as having telltale “streaky green and white skins,” for their slightly tart taste, we feel that almost any firm little green tomato to do the trick. Actually, if you’re jonesing for this salad before green tomatoes show up at your greenmarket, simply swap in whichever red or other, more acidic and more vibrantly hued variety you prefer. For a stunning presentation, try a motley array of heirlooms in oranges and yellows and purples. Looking for new ways to play with corn? Check out Renee’s post on cooking late-season corn.
Corn and Green Tomato Salad
- Quick Glance
- 30 M
- 40 M
- Serves 4
- For the vinaigrette
- For the salad
In a small bowl, combine the garlic, vinegar, sugar, allspice, salt, and pepper. Whisk in the oil, taste, and adjust the ingredients accordingly.
Cook the corn in a large pot of boiling water until just tender, about 4 minutes. Drain and let cool until you can touch it. Cut the kernels off with a sharp knife.
In a large bowl, combine the corn kernels, tomatoes, onion, and herbs.
Pour the vinaigrette over the vegetables and toss gently. Taste and adjust the seasoning accordingly.
Serve the salad over dandelion greens with caciocavallo cheese shaved over the top
Add a handful of matchstick-size strips of soppressata or capocollo.
Toss in some grilled shrimp or scallops.
Recipe Testers' Reviews
This has a light, summery look and taste. The different flavors complement each other well and the dressing brings it all together very nicely. Go easy with the marjoram or you may overpower the other flavors in the salad. I tried it with boiled corn and grilled corn. This being summer, I feel that grilling the corn may be the way to go. It takes a little longer to cook, but it also adds a bit more richness and depth to the final results. The green tomatoes I found were a bit on the larger side, so I cut them into 1/2-inch sections and removed the seeds before using. I used both marjoram and parsley, but would ease off the marjoram in favor of a bit more parsley in the future.
This is the perfect salad for anytime, anywhere. It’s sharp, bright, tangy, and sweet—just plain good. I’m not a fan of raw onions of any kind, so I was prepared to not like this salad. But after two servings, it had changed my mind. The sliver-thin slices of red onion not only provided beautiful color, but they also added just the right amount of bite and zing to the sweetness of the corn and the tartness of the green tomato. I used the handful of parsley, and that added another level of fresh flavor, as well as a great contrast to all of the other colors. The only question I had was regarding the size of the green tomatoes—the ones I had were probably not as small as the ones the author used, so I ended up cutting mine into bite-size pieces (we all have big mouths at my house) and that worked fine. That said, this is easy, fast, pretty in the bowl, and leaves a smile on your face after you’ve eaten it. It’s also really great after a stay in the fridge overnight. It was still crisp, crunchy, sparkly, and vibrant.
Lovely to look at, tastes good, and takes no time at all to make. The dressing is good, but it’s the mix of vegetables that makes this salad. The marjoram was a nice flavor (I’d add a bit more next time). I couldn’t find green tomatoes, so I used a combination of yellow and red tomatoes. Can’t say as I tasted the allspice in the dressing. You could probably substitute most vinegars for the Champagne vinegar, though you should increase the sugar a touch if you do, because Champagne vinegar is not quite as acidic white or cider vinegar. Overall, a great summer salad.
Another delicious way to use summer’s bounty! This relish-like salad was light and refreshing with grilled pork chops. I used both marjoram and parsley leaves, and our guests loved it. I think it’ll be great for a picnic or barbecue because it can sit at room temperature. It’s definitely a keeper for the summer.