Jul 22, 2011
Foodie Friday T is for TOMATOES
Tomatoes are truly indispensable in any kitchen. Even if you are not fond of them as is, pasta sauces, chilis and even ketchup wouldn't be the same without tomato sauce!
My all time favorites are home grown cherry tomatoes--SWEET 100 variety in particular. They do tend to flourish here in our hot summers, so aside from eating LOADS of them plain, and foisting them on the friends and neighbors, I have to be at the ready with recipes to use them in to avoid waste.
Here is a GREAT recipe that also utilizes another summer favorite: CORN ON THE COB
Corn, Tomato and Avocado Salad
For DRESSING, whisk or shake together the following:
* 3 tablespoons extra virgin olive oil
* 2 tablespoons red wine vinegar
* A pinch of sugar
* A dash of cayenne pepper
* 1-2 tsp dried oregano
For SALAD, mix the following together in large bowl:
* 1/2 red onion, diced fine
* 3-4 ears fresh corn on the cob, previously cooked via preferred method, and cut from cob**
* 2 ripe avocados, diced
* 1-2 pints cherry tomatoes, halved or quartered if large
Pour dressing over salad and gently stir to combine. Serve at room temperature, or chilled. (if making ahead, add the avocados just before serving so they don't turn brown) I have also added canned BLACK BEANS to make it a vegan main dish. CILANTRO in place of the oregano, and LIME JUICE instead of vinegar would be great, too.
** I use GRILLED corn, but any corn will be fine.