Last year marked the first year that I had attempted a garden and while we got plenty of produce from what I had planted, I became quite greedy with my plans this year. You see, I planted too much and while that may sound like a good thing, when you start to notice that your garden has become overun by sugar pumpkins and watermelons, you become overwhelmed and start to think where is that vine heading off to next?
We didn’t plant corn last year, and although I had heard they are space hoggers, yielding only one to two ears per stalk and then they are done, I had to try my hand at planting them. Mainly because how many of you have ever seen organic corn? It’s hard to come by! And with GMO horror stories floating through my head, I set out to have some of our own.
Corn is fairly easy to grow and yet tomatoes in my yard? Almost impossible thanks to those squirrels that like to take one bite and then pitch the rest. I swear, what a waste!
This salad is super simple and is such a staple this time of the year that I just had to share it as it is one of the more tastier versions I have tried. Enjoy!
Corn and Cherry Tomato Salad
3 cups fresh sweet corn kernels (cut from about 6 ears of cooked corn)
20 cherry tomatoes, quartered
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp extra-virgin olive oil
1 tsp red wine vinegar
Salt and ground black pepper
In a large serving bowl, combine the corn, tomatoes, basil and parsley. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Cover until ready to serve.
Source: Williams-Sonoma Complete Outdoor Living Cookbook