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Categories:
cherry tomatoes olive oil sherry vinegar salt freshly ground black pepper corn Feta cheese hazelnuts quarters your favorite vinaigrette
Viewed: 12 - Published at: 8 months agoIngredients
- 1 pint cherry tomatoes, plus one or two larger heirloom tomatoes (use a mix of colors and sizes if you can)
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- salt
- freshly ground black pepper
- 1 ear of corn
- 1/2 cup crumbled feta cheese
- 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 sherry vinaigrette)
Method
- 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 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.
