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
- 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