Cold Salad: Tomatoes and Basil

By Mark Bittman

Published August 25, 2012

  • Yunhee Kim for The New York Times. Food stylist: Paul Grimes. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
5 minutes
Rating
5(250)
Comments
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Ingredients

  • Raw corn kernels

  • Sliced cherry tomatoes or chopped plum tomatoes

  • Lots of basil

  • Olive oil

  • Lemon juice or good vinegar

GARNISH

  • More basil

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine raw corn kernels with sliced cherry tomatoes or chopped plum tomatoes and lots of basil in a large bowl.

  2. Step 2

    Add olive oil and lemon juice or good vinegar; toss.

  3. Step 3

    Garnish: More basil.

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Ratings

5 out of 5
250 user ratings
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Comments

Carole

This had a nice flavour and the corn had a sweetness. Love the simplicity of Mark's recipes!

Lizzy

I add mozzerella, avocado, and occasionally fresh peaches. Delicious!

Dina

So simple, so delicious. Perfect summer dinner.

Laurie L

I roasted the corn first - gave it a mellow flavor

Bob near Boston

We had no basil leaves. The corn and yellow cherry tomatoes were freshly picked, bursting with flavor that blended well with EVOO, balsamic vinegar and red cherry tomatoes. Salad felt complete.

Lizzy

I add mozzerella, avocado, and occasionally fresh peaches. Delicious!

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