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.
- 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.
- Cut the kernels off the corn, and slice the tomatoes into halves or quarters.
- Toss everything in a bowl. Salt and Pepper to taste. Add more olive oil if dry.
- Serve slightly cooler than room temp.
Yield: 4 servings