Corn and tomato salad with torn croutons

 

3 ears corn, kernels cut and cob scraped

1lb baby multicolored tomatoes, seeded and cut into ½ inch pieces

4 green onions, cut on sharp bias and soak in cold water

¼ cup red wine vinegar

1 cup torn croutons–add more if needed (take stale, crusty bread and tear into crouton size chunks)

½ cup pistachios, toasted, and rough chopped

½ cup grated parmesan

½ cup chopped fresh basil

½ cup chopped fresh mint

¼ cup extra virgin olive oil

Salt & pepper to taste

 

Method:
1.  Place corn, tomatoes, onions in a large bowl.  Add vinegar and toss gently to mix

  1. Add croutons, pistachio, parmesan, basil, and mint. Toss again. Add extra virgin olive oil, toss again, adjust seasonings as desired.

 

Serve chilled or room temp