Tomato salad with grilled corn, feta, and hazelnuts
Indulge in the flavors of summer with a tantalizing tomato salad featuring grilled corn, creamy feta, and crunchy hazelnuts. Perfect for a light and refreshing meal.
Ingredients:
- 1 pint cherry tomatoes, plus one or two larger heirloom tomatoes (use a mix of colors and sizes if you can)
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- salt
- freshly ground black pepper
- 1 ear of corn
- 1/2 cup crumbled feta cheese
- 2 handfuls crushed toasted hazelnuts
- 1 bunch lamb's quarters (lamb's quarters is wild spinach, feel free to substitute your favorite tender leafy green.)
- 3 tablespoons your favorite vinaigrette (I prefer a homemade sherry vinaigrette)
Instructions:
- Cut the tomatoes into small, bite-sized pieces. If they are large, cut them into smaller pieces. Be creative with the shapes. Place the tomatoes on a baking sheet with the cut side facing upwards. Season them with olive oil, sherry vinegar, and a light sprinkle of salt and pepper. Set them to the side.
- While the tomatoes are resting, grill the corn. Remove the husk from the corn and grill it over high heat until the kernels are charred but not burnt. Let the grilled corn cool down, then use a knife to cut the kernels off the cob. Keep the kernels and discard the cob.
- Rinse the lamb's quarters thoroughly and pat them dry. Take a few handfuls of leaves for the salad and save the rest for later.
- To put the salad together, use a large flat platter. Arrange most of the tomatoes on the platter, leaving some spaces empty. Add the corn, spreading it out in the empty spaces and on top of the tomatoes. Scatter the lamb's quarters leaves randomly, then sprinkle with feta and hazelnuts. Drizzle some of your preferred vinaigrette on top of the salad. Finish by adding the remaining tomatoes on top. Serve and savor the flavors.
Summary:
- Calories: 1022 kcal
- Fat: 75 g
- Protein: 34 g
- Carbs: 74 g
- Potassium: 3825 mg
- Magnesium: 435 mg