Tomato Salad with Grilled Corn, Feta, and Hazelnuts
When tomatoes arrive at the farmers market, this is the salad I love making again and again. I strongly encourage everyone to use this recipe as a loose guideline and get creative. Substitute any creamy savory cheese for the feta (try burrata, ricotta, robiola); substitute homemade breadcrumbs for the hazelnuts; or add any of your favorite fresh herbs. The tomatoes should stay constant (cut open and lightly marinated with olive oil, salt, pepper, and sherry vinegar)—but everything else in this salad is fair game to swap in or out as you wish. Just remember to maintain the general idea of the salad, which is something crunchy (the hazelnuts), something salty and creamy (the feta), and something grilled (the corn). The measurements in this recipe are inexact (a handful of this, and handful of that...). Please embrace the inexactness. Go to the farmers market, buy a few handfuls of the items that look most beautiful to you, and use approximations to make this salad delicious. You can do it!
When tomatoes arrive at the farmers market, this is the salad I love making again and again. I strongly encourage everyone to use this recipe as a loose guideline and get creative. Substitute any creamy savory cheese for the feta (try burrata, ricotta, robiola); substitute homemade breadcrumbs for the hazelnuts; or add any of your favorite fresh herbs. The tomatoes should stay constant (cut open and lightly marinated with olive oil, salt, pepper, and sherry vinegar)—but everything else in this salad is fair game to swap in or out as you wish. Just remember to maintain the general idea of the salad, which is something crunchy (the hazelnuts), something salty and creamy (the feta), and something grilled (the corn). The measurements in this recipe are inexact (a handful of this, and handful of that...). Please embrace the inexactness. Go to the farmers market, buy a few handfuls of the items that look most beautiful to you, and use approximations to make this salad delicious. You can do it!
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 1 tablespoon sherry vinegar
- 1 ear of corn
- 1 pint cherry tomatoes plus one or two larger heirloom tomatoes (use a mix of colors an
- 2 handfuls crushed toasted hazelnuts
- 1 bunch lamb's quarters (lamb's quarters is wild spinach feel free to substitute your favorite tender leafy green.)
- 3 tablespoons your favorite vinaigrette (i prefer a homemade sh
- Carbohydrate 3.75599104069466 g
- Cholesterol 16.6875 mg
- Fat 4.98570437504694 g
- Fiber 0.91801565863501 g
- Protein 3.33137724861322 g
- Saturated Fat 2.94062812500588 g
- Serving Size 1 1 Serving (98g)
- Sodium 213.327512491885 mg
- Sugar 2.83797538205965 g
- Trans Fat 0.27618562491848 g
- Calories 71 calories
Step-by-step
- Cut your tomatoes into bite-size shapes. Small tomatoes can be cut in half; larger tomatoes should be cut into pieces. You can get creative with the shapes you make. Line your tomatoes on a rimmed baking sheet with the cut side facing up. Season them with olive oil, sherry vinegar, and a light sprinkle of salt and freshly ground pepper. Set them aside.
- While the tomatoes are marinating, grill your corn. Take the husk off the corn and cook it over a hot grill until the kernels are charred but not burnt. Let the cooked corn cool to room temperature and then use a knife to cut the kernels away from the cob. Save the kernels and discard the cob.
- Wash your lamb's quarters and spin it dry. Pick a couple of handfuls of leaves. Save the rest for another use.
- To assemble the salad, find a large flat platter. Add most of your tomatoes to the platter, leaving some empty negative spaces. Add the corn, sprinkling it mainly in the negative spaces but also over the top of the tomatoes. Add the lamb's quarters leaves in a random fashion followed by the feta and the hazelnuts. Drizzle a little of your favorite vinaigrette over the top of the salad. Add the remaining tomatoes to the top. Serve and enjoy.
A Summer Salad Symphony: My Go-To Tomato Delight
The farmers market is my happy place. The vibrant colors, the intoxicating aromas, the sheer abundance of fresh, seasonal produce...it's sensory overload in the best possible way. And nothing signals summer's arrival quite like the plump, juicy tomatoes bursting with flavor. When those first perfect tomatoes appear, I know it's time for my favorite salad: a simple yet stunning combination of grilled corn, creamy feta, crunchy hazelnuts, and of course, the star of the show – perfectly marinated tomatoes.
This isn't just a salad; it's a celebration of summer. It's a testament to the beauty of simplicity, where a few carefully chosen ingredients come together to create a masterpiece. I love the flexibility of this recipe. It's a guideline, a starting point for your own culinary creativity. Feel free to experiment! Swap out the feta for another creamy cheese – burrata, ricotta, or even a tangy goat cheese all work beautifully. If hazelnuts aren't your thing, try toasted walnuts, pecans, or even some homemade breadcrumbs for a delightful textural contrast. And don't be afraid to add your favorite herbs – a sprinkle of fresh basil, oregano, or thyme would elevate this salad to new heights.
The key to this salad, however, lies in the tomatoes. They are the foundation, the heart of this dish. I like to use a mix of cherry tomatoes and larger heirloom varieties, playing with different colors and textures. A simple marinade of olive oil, sherry vinegar, salt, and pepper is all they need to showcase their natural sweetness and vibrant flavor. The grilling of the corn adds a smoky sweetness that perfectly complements the tartness of the tomatoes and the saltiness of the feta. The hazelnuts provide a welcome crunch, adding another dimension to the already complex symphony of flavors and textures.
More than just a recipe, this salad is a philosophy. It's about embracing imperfection, about celebrating the bounty of nature, and about allowing yourself the freedom to experiment and create something truly your own. It’s about wandering through the farmers market, selecting the most beautiful produce, and letting your intuition guide you as you assemble this vibrant, flavorful dish. It’s the kind of recipe that welcomes improvisation, that encourages you to trust your senses and create a salad that reflects your own unique style. So, go forth, embrace the inexactness, and create your own summer salad masterpiece. You won't be disappointed.
This salad is incredibly versatile; it's perfect for a light lunch, a vibrant side dish for a barbecue, or even a sophisticated appetizer for a dinner party. It's simple enough for a weeknight meal but elegant enough for a special occasion. The beauty of this salad lies in its adaptability. You can adjust the ingredients to your liking, using whatever seasonal produce is available. It's a recipe that grows and evolves with the seasons, reflecting the ever-changing bounty of the earth. And that, my friends, is the magic of truly good food.
So, next time you find yourself at the farmers market, surrounded by the abundance of summer's bounty, remember this salad. Remember the joy of selecting the perfect ingredients, the satisfaction of creating something beautiful and delicious, and the simple pleasure of sharing it with those you love. It's more than just a recipe; it's a summer memory waiting to be made.
