Fresh Corn and Tomato Salad with Torn Croutons

3 ears of corn

1 pound small tomatoes (get a variety of shapes and types)

3 to 4 scallions, sliced on a sharp angle

1/4 cup red wine vinegar

salt and pepper

2 large slices of country loaf bread

1/2 cup pistachios

1/2 cup fresh grated romano cheese

fresh basil and mint leaves.

olive oil

  1. Preheat oven to 400F. Tear bread and toss with 2 tbsp olive oil and a dash of salt. Bake for 10 to 20 minutes, flipping and tossing a few times, until golden brown.
  2. Cut the kernels off the corn, and slice the tomatoes into halves or quarters.
  3. Toss everything in a bowl. Salt and Pepper to taste. Add more olive oil if dry.
  4. Serve slightly cooler than room temp.


Yield: 4 servings