Heirloom Tomato Salad with Charred Corn & Pepper Salsa

Name: Heirloom Tomato Salad with Charred Corn & Pepper Salsa
Prep time: 30 min
Total time: 30 min
Cuisine: American, Latin American
Ingredients: • 4 ears corn, husked; • 1 cup chopped jarred roasted red peppers, liquid in the jar reserved; • 2 tablespoons extra-virgin olive oil; • 2 tablespoons sherry vinegar plus 2 teaspoons, divided; • 1 ¼ teaspoons Aleppo pepper, divided; ½ teaspoon fresh summer savory or oregano, chopped; • 2 ¼ pounds heirloom tomatoes; • ¾ teaspoon flaky sea salt; • ½ cup crumbled queso fresco

4 steps

Prep:30min

Updated at: Wed, 16 Aug 2023 18:56:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories100.7 kcal (5%)

Total Fat6.6 g (9%)

Carbs8.8 g (3%)

Sugars4.1 g (5%)

Protein3 g (6%)

Sodium290.6 mg (15%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

4 earscorn

husked

1 cuproasted red peppers

chopped jarred, liquid in the jar reserved

2 tablespoonsextra-virgin olive oil

2 tablespoonssherry vinegar

plus 2 teaspoons, divided

1 ¼ teaspoonsAleppo pepper

divided

½ teaspoonsummer savory

fresh, or oregano, chopped

2.25 poundsheirloom tomatoes

¾ teaspoonflaky sea salt

½ cupqueso fresco

crumbled

Instructions

Step 1

1. Preheat grill to medium-high.

Step 2

2. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.

Step 3

3. Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).

Step 4

4. Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining 1/4 teaspoon Aleppo pepper.