Run to the nearest Farmer’s Market and gather up the last of the summer crops! It will all be over soon and before you know it, you will be longing for some fresh tomatoes, corn, okra and white acre peas.
One of the best end of the summer dinners is Corn and Tomato Salad topped with bacon, blue cheese crumbles and grilled shrimp. Serve it with a hunk of sourdough baguette.
Here is our recipe for you to enjoy:
Corn and Tomato Salad
Make the dressing first by whisking together in a large bowl:
3 TBSP red wine vinegar
1 TBSP Grey Poupon mustard
2 tsp Kosher Salt
1 tsp Fresh Ground Pepper
2 fresh garlic cloves, minced
Add to the bowl and mix gently:
6 cups fresh tomatoes, 1/2″ diced
4 ears of corn, cooked and cut off the cob (use last night’s leftover that you roasted on the grill or boil it in salted water for 3 minutes)
1/2 cup red onion, 1/4″ dice
2 TBSP fresh thyme, chopped
Divide into 4 portions and spoon onto plates and top with:
2 TBSP bacon, cooked crisp and crumbled
1 TBSP blue cheese crumbles
6-8 grilled shrimp, buy some fresh local shrimp
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