Tomato and Grilled Corn Salad with Almond Vinaigrette

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Almond Vinaigrette:
  • 2 tablespoons sliced almonds
  • 2 teaspoons harissa paste
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 2 shallots, thinly sliced
  • Juice of 1 lime
  • Salad:
  • 1 cup grilled corn kernels
  • 2 tablespoons torn fresh mint leaves
  • 2 tablespoons torn fresh Italian parsley
  • 1 tablespoon capers, rinsed
  • 1 jalapeno, thinly sliced
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
  • 1/2 cup crumbled goat cheese
Directions

For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture.

For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.


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