Delicious Roasted Corn and Heirloom Tomato Salad

This tasty recipe for Roasted Corn and Heirloom Tomato Salad combines the sweetness of roasted corn kernels with the freshness of heirloom tomatoes. Tossed in a tangy dressing and sprinkled with herbs, this salad is the perfect side dish for any summer meal. It's easy to make and bursting with flavor!

Ingredients

• 4 ears of corn, husked
• 2 cups heirloom tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the corn on a baking sheet and roast in the preheated oven for 20 minutes, or until the kernels are lightly browned.
3. Remove the corn from the oven and let it cool slightly. Once cool enough to handle, cut the kernels off the cobs and transfer them to a large mixing bowl.
4. Add the diced heirloom tomatoes, thinly sliced red onion, chopped cilantro, and chopped basil to the bowl with the corn.
5. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, salt, and pepper.
6. Pour the dressing over the salad ingredients and toss gently to combine.
7. Taste and adjust the seasoning if needed.
8. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
9. Before serving, give the salad a final toss and garnish with a few sprigs of fresh cilantro or basil.
10. Serve chilled and enjoy!

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