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Summer Tomato Salad
Recipe by Kevin Masse
Serves - 4 to 6
Photo and recipe by Kevin Masse
While this can hardly be called a ‘recipe,’ it speaks to the height of summer - using the freshest ingredients possible is the key to achieving the best possible results. This salad can be prepared ahead of time and is best served at room temperature. Paired with a grilled fish or chicken, it is the perfect accompaniment to a light afternoon lunch. There are endless possibilities for variations on this salad - feel free to experiment with various herbs and cheeses to achieve something totally delicious, yet different.
2 pounds ripe heirloom tomatoes (mix of small and large tomatoes)
2 ears fresh corn
Salt and Pepper
8 oz. Stracciatella Cheese or Burrata
2-3 tablespoons extra virgin olive oil
2 teaspoons chiffonade basil
Flaky sea salt (such as Maldon) for finishing
Preheat broiler to High
Shuck ears of corn and clean of any hairs. Lightly rub with 1 teaspoon olive oil and season with salt and pepper. Broil corn, turning every few minutes until lightly charred all around. Remove from oven and let cool.
To prepare the tomatoes, slice the larger ones while quartering the smaller ones (ok to leave some cherry tomatoes whole) - arrange on a large serving platter. Season with salt and pepper.
When corn is cool enough to handle - remove kernels from cob with a sharp knife - sprinkle corn on top of the tomatoes.
Arrange dollops of stracciatella on top of the tomatoes and corn.
Drizzle salad with remaining olive oil and sprinkle with prepared basil and finish with flaky salt.
Serve at room temperature.