1bell pepperthe more color, the better! Use a bit of ‘em all!
1ripe tomatoany kind, whatever you like
1green tomato
Pickled okra5 spears will probably do the trick unless you hate okra, then any other pickled green vegetable will work.
1half purple onion
Kosher salt to taste
White or black pepper to taste
Vinaigrette to coatI used a basic dijon vinaigrette but use whatever kind you like
Juice from 1 lemon
Fresh herbs- I used a handful each of basilmint, parsley, chives, and scallion. Use the finely chopped stems for some crunch and texture. You could add cilantro, replace the lemon juice with lime, and add a serrano pepper or add oregano, black olives, and feta. Everyone at the party will love you!
Instructions
Remove the corn kernels from the cob, toss in some oil (I used a bit of canola), and let roast in a 425 degree oven until they are starting to get a bit crispy and dark. I used an industrial convection oven and this took 10 minutes. You can, of course, grill your corn. You should probably grill your corn, honestly. That’s what summer is made for, right? Now, if you do roast your corn, you will want to dice up your bell pepper and mix it in with the kernels. The bell pepper should remain crunchy, but not completely raw. 10 minutes in the oven should do just fine. If you are grilling your corn because you’re a summer superhero, then go ahead and give the peppers the same open flame treatment. When they’re done cooking, set them in a bowl and let them cool.
Dice your tomatoes as big or small as you see fit. Put the tomatoes AND their juices in a mixing bowl. Chop the pickled okra into about four pieces per spear, or use a couple more and halve them and add them to the bowl. Add your diced or thinly sliced purple onion (a shallot would also be good). Sprinkle with kosher salt, give it small mix, and let it hang out there for about 5 minutes.
Now is a good time to make a vinaigrette if you decided to go for homemade. I usually just use what I have on hand when doing dressings, so use what you have and like. I use around 2 tablespoons of rice vinegar, about a tablespoon of dijon mustard, ⅓ cup of olive oil, some dried thyme, and red pepper flakes for a speck of color. Whisk it all up with a fork, and voila! For this salad, the colors and flavors of the produce are the star, not the dressing. Yes, the dressing should taste good, but save any creamy, dark, or overpowering dressings for the romaine and crouton salad your aunt insisted on bringing. If you love balsamic and cannot be parted, add a splash of white balsamic to the vinaigrette. The only reason the salad should be dark with an interesting aftertaste is if your aunt spills her wine in it.
Once the corn and pepper are cool, add them to the tomato mixture. Add some salt and pepper until it’s almost unbearably delicious, then add the vinaigrette to coat the vegetables. Use any leftover vinaigrette for a rainy day. Cover it and let it sit in the fridge for at least 2 hours.
Take the salad out at least 30 minutes before serving. While it comes back to a more pleasant eating temperature, chop up your herbs. Throw the herbs in, sprinkle the salad with the lemon juice, add a pinch of salt if needed, and toss. I add a glug of sesame oil and a dusting of smoked paprika. You don’t have to.
Put your salad in whatever bowl you would like.
Notes
This should serve about 4 people as a side, but you can also use it as a relish on a sandwich, mix it in with some lettuce as a green salad, or serve it over corn fritters with a sprinkling of parmesan.