So we invited our friends Benjamin and Glen and grilled out... I made a delicious corn - tomato salad that I found on Pinterest from abountifulkitchen. I've made it before and it's always a hit at our barbeques and its perfect for a quick meal. We paired it with some steak, hummus and pita (staples at every meal in Israel).
Here is my version of the recipe.
Fresh Corn Tomato Salad
adapted from abountifulkitchen
1 small can of corn (or you can boil corn and then cut it off the cob and cool)
2 large fresh tomatoes
1/2 large onion
1 tablespoon of shaky basil
two to three sprigs fresh oregano (optional)
2 tablespoons red wine vinegar
1/4 cup olive oil
coarse sea salt, fresh ground pepper to taste
Chunk tomatoes and onion and mix with the corn. Sprinkle with basil and toss with olive oil and vinegar. Season to taste. Serve chilled or room temperature
-The recipe called for white vinegar, but I like red wine vinegar. White balsamic (sweeter) vinegar or apple cider vinegar would also work. Its not recommend to use regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change.
The boys enjoyed a Goldstar or two and I had a light fruit beer - Leifmans Fruitesse.