Corn, Tomato, and Basil Salad
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Serves 8 (serving size: about 3/4 cup)
While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. Use yellow tomatoes and purple Cherokees if available for colorful variety. White miso—the kind that's lowest in sodium—adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide. Salting the tomatoes and letting them stand draws out their juices so they'll meld with the dressing when you combine all the components.
- 2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
- 1/2 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 1 tablespoon minced flat-leaf parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon white miso
- 1 medium shallot, peeled and minced
- 2 cups fresh yellow and white corn kernels
- 1/4 cup shaved Parmigiano-Reggiano (about 1 oz.)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 12 fresh basil leaves, torn into small pieces
- Calories 150
- Fat 10.9g
- Satfat 2g
- Monofat 7.6g
- Polyfat 1.1g
- Protein 3g
- Carbohydrate 11g
- Fiber 2g
- Cholesterol 3mg
- Iron 1mg
- Sodium 306mg
- Calcium 39mg
- Sugars 4g
- Est. added sugars 0g
How to Make It
Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature.
Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.
Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.