Strawberries, Tomatoes & Corn

Recipe PREP 15 min COOK 5 min (for the corn)

Strawberries, Tomatoes & Corn

PREP 15 min COOK 5 min (for the corn)

Description

When strawberries hit their peak as tomatoes and corn find their seasonal groove, they can come together in a bright salad for this height-of-summer plateful of joy. Strawberries are rich in vitamin C and other antioxidants that offer cardiovascular benefits. Tomatoes are a major source of lycopene, linked to a lot of health benefits including lowered risk of heart disease and cancer.

Ingredients

4 SERVES

Chive & Lemon Vinaigrette

1/4 cup (60 ml) lemon juice
2 Tbsp (30 ml) apple cider vinegar
Finely grated zest of 1 lemon
2 Tbsp (4 g) chopped chives
1/2 shallot, finely diced
1/2 tsp salt
Freshly ground black pepper
1/4 cup (60 ml) olive oil

Tomatoes, Strawberries & Corn

1 pint (310 g) cherry tomatoes, stems removed
1/2 pint (170 g) strawberries, stems removed
2 ears of corn, boiled until the kernels are just tender and drained
1 small, firm cucumber, cut into slices
Salt
Freshly ground black pepper
1 handful of basil
Several sprigs of tarragon (optional)
Several leaves of mint (optional)
Chopped chives or other soft herbs for garnish
Chive or fennel flowers for garnish (optional)

Directions

Step 1

In a small bowl, combine the lemon juice, cider vinegar, grated lemon zest, chives, shallot, salt, and a few grinds of black pepper. Mix until the salt is dissolved. Drizzle in the olive oil while mixing; mix until well combined. Set aside to let the flavors meld while you prepare the salad.
Step 2

Cut the cherry tomatoes in half and the strawberries in coins and put them in a bowl. Cut the corn kernels from the cobs and add them to the bowl. Sprinkle with a pinch of salt and several grinds of black pepper.
Step 3

Give the dressing another stir to mix thoroughly. Then add enough dressing to the tomato-strawberry-corn mixture so that it just lightly coats everything (any leftover dressing can be stored in a covered container in the fridge for up to 1 week). Tear the basil into large pieces over the salad mixture. Tear the tarragon and mint, if using, over the salad. Garnish with the chives and flowers, if using.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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