Heirloom Tomato Salad

All (well, most) of the best flavors of summer in perfect harmony.

We love August. Well, let us qualify that; we hate the heat and humidity but we love celebrating Thomas’ birthday, eating sweet corn and plowing through piles of juicy, delicious heirloom tomatoes. This recipe is basically a farmer’s market in a bowl, celebrating all the wonderful flavors that we pine for the other 10 months of the year.

Equipment Needed: Mixing Bowl, Frying Pan, Wooden Spoon, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Whatever white suits your fancy

Suggested Beer Pairing: Pilsner, Lager, Summer Ale, Heffeweizen


  • 2 lbs heirloom tomatoes ($4-5/lb)
  • 4 ears of sweet corn ($0.50/ear)
  • 3 TBSP chopped fresh basil (we picked up some beautiful purple basil from Stokes Farm; $2/bunch)
  • 3 TBSP chopped fresh mint (we used some homegrown goodness; $4/bunch)
  • 3 TBSP white vinegar ($1.99/32 oz)
  • 1 TBSP honey ($4/12 oz)
  • Juice of 1/2 a lime (about $0.30/each, sometimes cheaper)
  • Butter ($4.99/lb)
  • Salt
  • Pepper


  • Wash all your veggies. Place your frying pan over low heat and cut the kernels off each ear of corn. Add a small pat of butter to your pan and toss those golden little nuggets in. Squeeze in the juice of half a lime, add a few pinches of salt and pepper and heat for about 5 minutes to cook things down a bit.

Mix it up a bit with some corn off the cob.

Lime juice balances the sweetness with a little citrusy goodness.

  • Pull the basil and mint leaves off their stems, roll everything up and slice them thinly.
  • Cut the stem and core out of your tomatoes and chop them into 1 inch cubes. Do yourself a favor and make sure you’re using a very sharp knife so you don’t squish the fruit (we have a tomato knife for just such an occasion but a sharp chefs or pairing knife will do the trick).

Scoop the seeds out if you want to, but we use the whole thing for this salad.

  • Add all the veggies into your mixing bowl, throw in the vinegar, honey, season with a little salt and stir together. Serve it hot or cold (we let it sit in the fridge for an hour before diving in).

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