Heirloom Tomato Salad With Charred Corn Pepper Salsa Recipes

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HEIRLOOM TOMATO SALAD WITH CHARRED CORN & PEPPER SALSA



Heirloom Tomato Salad with Charred Corn & Pepper Salsa image

The roasted pepper and corn salsa that tops this gorgeous tomato salad has a kick from the tart sherry vinegar and moderately spicy and fruity Aleppo pepper. Red-wine vinegar and ground ancho chile are good alternatives. Grill some chicken, fish or other protein along with the corn for an easy summer dinner.

Provided by Charlie Foster

Categories     Low-Carb BBQ & Grilling Recipes

Time 30m

Number Of Ingredients 9

4 ears corn, husked
1 cup chopped jarred roasted red peppers, liquid in the jar reserved
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar plus 2 teaspoons, divided
1 ¼ teaspoons Aleppo pepper, divided
½ teaspoon chopped fresh summer savory or oregano
2 ¼ pounds heirloom tomatoes
¾ teaspoon flaky sea salt
½ cup crumbled queso fresco

Steps:

  • Preheat grill to medium-high.
  • Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
  • Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).
  • Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining 1/4 teaspoon Aleppo pepper.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 13 g, Cholesterol 4.2 mg, Fat 5 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 348.4 mg, Sugar 6.4 g

HEIRLOOM TOMATO SALSA



Heirloom Tomato Salsa image

Provided by Food Network

Time 5m

Yield 1 gallon

Number Of Ingredients 7

2 pounds heirloom tomatoes all the same color, seeded and cored
2 cloves garlic, chopped
1 red onion, chopped
2 jalapenos, split and seeded
1 cup cilantro leaves
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.

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