Wednesday, August 11, 2010

Summer Heirloom Tomato & Corn Salad

This recipe is from our site host, Jenn, at the Fresh Thymes Café in Wilmington, DE.

4 ripe heirloom tomatoes
ears fresh corn cut off the cob
1 red onion, chopped
1 jalapeno pepper, seeded and chopped
¼ cup chopped cilantro, basil, or mixture
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Fresh Squeezed lime juice
Celtic Sea Salt & Pepper for seasoning

Combine all ingredients in bowl, cover, and refrigerate overnight or 4 hours. Serves 4-6. Enjoy the goodness!

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