Heirloom Tomatoes With Thai Basil And Supersweet Corn Recipes

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BASIL & HEIRLOOM TOMATO TOSS



Basil & Heirloom Tomato Toss image

I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons sugar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
2 large heirloom tomatoes, cut into 1/2-inch pieces
1 medium sweet yellow pepper, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 tablespoon chopped fresh basil

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Add remaining ingredients; toss gently to combine.

Nutrition Facts : Calories 162 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED CORN AND HEIRLOOM TOMATO SALAD



Grilled Corn and Heirloom Tomato Salad image

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 25m

Yield 4

Number Of Ingredients 15

3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  • Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  • Toss together corn, tomatoes, onions and basil in a medium bowl.
  • Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g

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