It's that time of year when I can always find fresh tomatoes and sweet corn the cob at the farmers market. They both taste great on their own, but you'll see me cutting the corn off of the cob and throwing it in a lot of dishes this summer. Tonight I decided to make this simple and refreshing stacked tomato and onion salad that allows you to enjoy the flavors of both.
To make the salad, slice up the tomato and onion and layer them, throwing some corn in between and on top. It's like jenga, I stack them until it's about to topple over and I usually max out at three. I often throw on some slices of avocado as well, but I didn't make the trip to the store for it tonight. I also usually make buttermilk dressing (whisk together 1/2 cup buttermilk, 2 T light mayonnaise, 2 T cider vinegar, 1 T minced shallot, 1 T sugar, 2 T chopped chives, 1/2 teaspoon salt, & 1/2 teaspoon pepper), but I didn't have the ingredients on hand so I used some ranch I had in the fridge.
I served it with a rib eye steak that I bought on sale and had stuck in the freezer. I marinated the thawed steak in Montreal Steak Seasoning and Worcestershire sauce for an hour or so and then cooked it on my grill pan. Sadly, I overcooked the steak. I like medium or medium rare but it was closer to medium well, perfect for my parents.
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