The roasted pepper and corn salsa that tops this gorgeous tomato salad has a kick from the tart sherry vinegar and moderately spicy and fruity Aleppo pepper. Red-wine vinegar and ground ancho chile are good alternatives. Grill some chicken, fish or other protein along with the corn for an easy summer dinner.
Ingredients
- 4 ears corn, husked
- 1 cup chopped jarred roasted red peppers, liquid in the jar reserved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar plus 2 teaspoons, divided
- 1¼ teaspoons Aleppo pepper, divided
- ½ teaspoon chopped fresh summer savory or oregano
- 2¼ pounds heirloom tomatoes
- ¾ teaspoon flaky sea salt
- ½ cup crumbled queso fresco
Preparation
- Prep
- Ready In
- Preheat grill to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
- Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).
- Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining ¼ teaspoon Aleppo pepper.
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