| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 6 Medium sized Salad friendly Heirloom Tomatoes
- 4 ears of Corn
- 2 Yellow Onions
- 4 tbsp. chopped mint leaves
- 4 tbsp. chopped dill leaves
- 3 tbsp Tin mustard
- 2 tbsp cider vinegar
- extra virgin
- salt & pepper to taste
Ingredients
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|
Instructions
- Slice onions in thin slivers and sauté on medium heat with olive oil until it's nicely caramelized. Season with salt and pepper to taste. Be patient, it's worth it!
- Cut the corn kernels off the corn and sauté in a high heat pan with olive oil until kernels have some color.
- Slice the tomatoes in sixths or good bite size pieces.
- Make a quick vinaigrette by mixing Tin Mustard, vinegar and a tablespoon of olive oil and a touch of salt and pepper.
- Mix the tomatoes with the corn and onions in a bowl and add most of the vinaigrette and herbs, reserve some to be added on top of the salad. Season with salt and pepper to taste.
- Serve on a large serving plate or individual plates and dress with the remaining vinaigrette and herbs. Finish with a few cracks of fresh black pepper.
- Serve with grilled foods or enjoy by itself. A nice slice of grilled or toasted crusty bread works great to sop up the juices!
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A passion for handcrafted foods and love for their natural, aesthetic beauty brought Sarah Palmer to Manhattan Fruitier over 15 years ago where she has helped shape the art of gifting, designing fresh fruit baskets and fine food gifts of unequaled beauty and quality.
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this looks amazing! will be the perfect side dish in the sukkah!