Tomato and Grilled Corn Salad with Almond Vinaigrette

Serves: 6

Showcase the two seasonal favorites, tomatoes and corn, by dressing them with an almond vinaigrette and topping with crumbled goat cheese.

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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
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


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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