Corn And Tomato Salad With Fresh Oregano Food

EASY FRESH CORN & TOMATO SALAD

Steps:

• Fill a shallow pan such as a 9×13- inch brownie pan (or something similar), halfway with cold water and a few handfuls of ice. This is your ice bath for the corn.
• In a pot of boiling salted water, cook the corn for 3 minutes. You are not cooking it all the way through; just blanching it to remove some of the natural starch. With tongs, transfer the corn into the ice bath to stop the cooking and to keep the color bright yellow. Once cool, remove to a cutting board and pat dry.
• Using a large knife, slice off one side of the corn while it's still on the board. Use the tip of the knife for guidance. Roll the cob over (flat side should be facing down now) and slice off the next side. Keep going until you've cut all all sides.
• Add the corn to a large bowl with the tomatoes, red onion, vinegar, and olive oil. Sprinkle with a good amount of salt and pepper, to taste.
• Just before serving, toss in the fresh basil. Taste again for seasonings (add more salt if necessary!) and serve cold or at room temperature.

SALMON WITH CORN AND TOMATO SALAD

Steps:

• Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
• Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.

CORN AND TOMATO SALAD

Steps:

• Toss the corn, basil, oil, vinegar and tomatoes together in a medium bowl. Season with salt and pepper.

OREGANO-MARINATED TOMATO SALAD

Steps:

• Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

CONTEST-WINNING TOMATO CORN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

OREGANO, FETA AND TOMATO SALAD

Steps:

• Remove the core from the tomatoes and slice each tomato in thick wedges. Arrange the tomatoes in a circle on a large plate. Cut the feta in thick slices and place it in the center of the plate. Drizzle the olive oil and vinegar over the tomatoes and feta. Crush the oregano between the palms of your hands over the salad and sprinkle with the salt and pepper. Arrange the arugula on the plate around the outside of the tomatoes and serve at room temperature.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

CORN AND TOMATO SALAD WITH FRESH OREGANO

Steps:

• Combine lime juice, oil, salt and pepper, garlic, oregano and chili pepper and whisk to combine.
• In a bowl, mix the corn, tomatoes, sweet yellow and green peppers and onion.
• Pour the oil liquid over and toss to evenly distribute the flavors.
• Chill for at least an hour before serving.

FRESH CORN, TOMATO AND GREEN BEAN SALAD

Steps:

• Break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
• Immediately run under icy cold water to stop cooking and cool.
• Transfer beans to salad bowl and add chopped tomatoes.
• Slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
• Make Dressing: Combine all ingredients except oil in a small mixing bowl and whisk to blend.
• Slowly whisk in oil in a steady stream until well blended.
• Pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
• Serve immediately or refrigerate a few hours until ready to serve.
• Salad is still good after a day or two, but the color of the beans will fade.
• Bring almost to room temperature before serving.
• NOTE:You may have to adjust the dressing to your taste.
• I continued to play with it after I dressed the salad.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

FRESH CORN AND TOMATO SALAD

Steps:

• Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
• Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

CORN TOMATO SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
• In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.