- Rating:
- Servings:
- 8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 1-pound clamshells Baby Heirloom Tomatoes halved
- 4 ears Corn on the Cob
- 3 cloves Peeled Garlic minced
- 1/2 teaspoon Organic Grinders (use Garlic and Herb Sea Salt)
- 1/2 teaspoon Organic Grinders (use Rainbow Peppercorn)
- 1/2 cup Basil loosely packed and cut into ribbons
- Olive Oil and Balsamic Vinegar Salad Dressing of your choice
Directions
Prepare a hot grill. Grill the corn until slightly charred. Remove the corn from the grill and let it cool. In a large bowl, place the heirloom tomato halves. Cut the kernels from the cob and place in the bowl. Add the rest of the ingredients to the bowl, toss and serve.
Note:
To cut the basil into ribbons, stack the leaves on top of each other, roll them up tightly and slice them with a very sharp knife.
