Sweet Corn and Tomato Salad

Local farmers work hard to bring us the best tasting, most affordable, and safest food around.

Luke Peterson from the Utah Farm Bureau shares this farm friendly recipe from Bountiful Kitchen.

For more information visit www.utahfarmbureau.org.
Sweet Corn and Tomato Salad
6 ears Petersen Farm Sweet corn

3 large Petersen Farm fresh tomatoes

1/2 large Petersen Farm onion or about 1 cup chopped ( I used a sweet onion)

1/2 cup chopped fresh Petersen Farm basil

two to three sprigs fresh oregano (optional)

2 tablespoons Slide Ridge Honey Wine Vinegar

1/4 cup Redstone Olive Oil

coarse sea salt

fresh ground pepper

Boil corn in large pot of water for about 2-3 minutes (just until warmed through). Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely.

Chunk tomatoes and onion. Chiffonade the basil and oregano (if you are using it). Place cooled corn, chopped vegetable and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature.

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