Farmstand Corn & Tomato Salad

Farmstand Corn & Summer Tomato Salad
Photo by Mikkel Vang / Styling by John Bjostad

This simple salad combined fresh farm vegetables and a healthy amount of basil for extra flavor.

  • 8 ears sweet corn, shucked
  • 8 medium heirloom tomatoes, diced
  • 12 large basil leaves, cut into ribbons
  • ½ cup extra-virgin olive oil
  • ¾ teaspoon fine sea salt
  • ½ teaspoon coarse black pepper

With sharp knife, carefully remove kernels from corn cob. Place in large glass mixing bowl. Discard cobs. Add tomatoes and basil. Toss well with olive oil, salt and pepper. Serves 12.

Published on July 27, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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