Go Back
–+ servings

Tomato, Nectarine and Corn Salad

Print Recipe Pin Recipe
Servings 4 servings
Calories 244 kcal

Ingredients
  

  • 2 ears fresh corn shucked and cut off the cob
  • 2 teaspoons olive oil
  • 1/2 teaspoon Diamond Crystal Kosher Salt, or 1/4 teaspoon Morton's Kosher Salt
  • 3 large Heirloom tomatoes, sliced 1/4 inch thick
  • 2 cups assorted colours of cherry tomatoes, halved
  • 2 teaspoons tomato powder
  • 2 teaspoons Diamond Crystal Kosher Salt, or 1 teaspoon Morton's Kosher Salt
  • 2 nectarines halved and cut into 1/4 inch wedges
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup shelled pistachios, toasted and coarsely chopped
  • 10 leaves fresh basil, thinly sliced
  • 1 teaspoon flaky sea salt, such as Maldon

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add corn and saute for 3-4 minutes, until corn starts to become golden brown. Season with salt. Set aside.
  • On a large serving plate or board, arrange sliced heirloom halved cherry tomatoes. Sprinkle with tomato powder and kosher salt. Let sit for about 10 minutes.
  • Arrange sliced nectarines onto the platter. Scatter the tomatoes and nectarines with the sautéed corn. Sprinkle with pistachios and basil. Drizzle with olive oil. Serve.

Nutrition

Calories: 244kcalCarbohydrates: 29gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 2809mgPotassium: 770mgFiber: 6gSugar: 15gVitamin A: 1872IUVitamin C: 40mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!