Ingredients for Salmon Salad With Grilled Corn And Heirloom Tomatoes
1 1/2tablespoonsolive oil
1tablespoonwhite wine vinegar
1 teaspoonKosher salt
1largeheirloom tomatocut into wedges or rough chopped into large chunks, about 10 pieces
1 1/2cupscherry tomatoeshalved
3large earsfresh corn
4cupsbaby spinachor other favorite salad green
2 1/2cupssmoked salmon pieces
1/4cupred onionthinly sliced and then the slices cut into quarters
1/2cupbasil leaves and flowersfresh, torn
optional * see recipe card notes below for a basic oil and vinegar dressing, or
2cupssalad dressing or vinaigrette of choicedivided
Whisk together oil, vinegar, pepper, and 1/2 teaspoon of the salt in a large bowl. Add heirloom and cherry tomatoes, and toss to coat. Let stand 10 minutes.
Coat corn with cooking spray. Add to grill pan, and cook over medium-high, using tongs to turn occasionally, until charred on several sides, about 15 minutes. Remove corn from pan. Cut kernels off cobs, and discard cobs.
Add spinach and torn basil in bowl and toss. Dress with 1/4 cup of your favorite dressing or vinaigrette. * see notes below if using the tomato marinade as your dressing
Using a slotted spoon, remove the tomatoes from their marinade. Add the tomatoes to the salad. Add the corn and the sliced red onions and the freshly snipped chives. Break the smoked salmon into large pieces and arrange atop salad.
Serve with remaining cups of dressing or vinaigrette tableside.
If you'd like to keep things simple and deliciously fresh, you may opt to use the oil and vinegar marinade that is used for the tomatoes. If using, the recipe must be doubled as follows:3 tablespoons olive oil2 tablespoons white wine vinegar1/2 teaspoon black pepper1 teaspoon Kosher salt