Dont' worry .... I do not not need a tomato and corn intervention ..... yet.
I do realize that this is about my fourth recipe this summer that involves tomatoes and/or corn. I don't plan on changing the name of this blog to tomato lovers anonymous, and I promise I have noticed that there are plenty of other wonderful summer fruits and vegetables that are begging for my attention too.
As you can tell, I have been completely smitten with tomatoes and corn and a bit obsessed with getting in as many of their indulgences that I can. I promise (with fingers crossed behind my back) that this is the last post involving corn and tomatoes (together). Everywhere I go, including my backyard, all I see are these gorgeous tomatoes and bushels of corn begging to be enjoyed. I just can't help myself.
I posted a picture of this salad on facebook and instagram a few days ago when I was working on the recipe, and never before did I have so many demands for the recipes. Demands! I had planed on posting this recipe sometime next week, but with so many requests I knew it could not wait.
I had thought you were over my tomato and corn pictures and posts, but I was mistaken. Apparently you and I are the same, and you want to savor every second of these tomato and corn filled months as much as I do. Apparently you and I are heirloom tomato and sweet summer corn soulmates.
Last week one of my oldest and closest friends came to visit from Denver with her boyfriend. As with any long weekend with good friends, it was filled with lots and lots of laughs, plenty of great meals, some seriously delicious key lime pie, fancy homemade lattes, and big bottles of rosé. The first night they arrived, we swung by our friend's parent's house to say hello, and while we were there one of her friends was preparing this awesome looking summer salad with corn, tomatoes, basil and avocado. YUM. It took everything in my power not to jump right in and devour their salad.
The next night I insisted that we make that same salad, and we did. It was then that I decided that this was THE perfect summer salad. Since then I have made this salad another three times. It has only been a week. And you know what? I can (and probably will) eat this every other day until summer vegetables start to dwindle.
Don't you worry, I have plenty of fun, creative recipes involving some of the other wonderful summer veggies coming your way ... but for now, let's enjoy these gorgeous plum, ripe tomatoes, and super sweet corn while we can. The way they were meant to be. With just a touch of really god olive oil, salt + pepper, and a few other goodies.
tomato + avocado + corn + basil + quinoa salad
1 cup of cooked quinoa, cooled/room temp (I used rainbow, but any variety will do)
a quart of baby heirloom tomatoes, diced (any small or large tomatoes will do, but I like to mix color/varities)
3 ears of corn, shucked, steamed, and kernels removed
1-2 avocados, pitted and diced
2 green onions, diced
10 basil leaves, roughly chopped
a large handful of pine nuts, toasted
a handful of arugula or another green (optional)
for the dressing:
4 tablespoons of extra virgin olive oil
2 cloves of garlic, pressed or minced
1 tablespoon of white wine vinegar
a small squeeze of lemon juice
salt + pepper to taste
- Prepare the dressing by whisking all of the ingredients together in a small bowl. Taste and adjust any seasoning accordingly.
- Place the cooked quinoa (cooled preferably), along with the chopped tomato, avocado, green onions, and corn kernels into a large salad bowl. Add in the greens as well if you are using them.
- Drizzle in the dressing little by little and toss to coat. Be careful not to over-dress the salad. Top the salad with the choped basil and toasted pine nuts.