Sliced Tomatoes With Corn And Basil Recipes

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TOMATO, CORN, AND BASIL SALAD RECIPE



Tomato, Corn, and Basil Salad Recipe image

Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.

Provided by Molly Watson

Categories     Salad

Time 15m

Yield 6

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil (or vegetable oil)
1 teaspoon apple cider vinegar (or white wine vinegar)
1/4 teaspoon fine sea salt
1 shallot (or 1/4 small red onion)
3 ears corn
3 medium tomatoes
2 sprigs basil

Steps:

  • Gather the ingredients.
  • In a salad bowl mix together the oil, vinegar, and salt.
  • Peel and mince the shallot. Add it to the dressing and stir to combine.
  • Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
  • To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
  • Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
  • Toss the corn and tomatoes with dressing.
  • Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TOMATO, AVOCADO AND GRILLED CORN SALAD



Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

  • Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SAUTEED CORN WITH TOMATOES & BASIL



Sauteed Corn with Tomatoes & Basil image

"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 cup fresh or frozen corn
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
3 fresh basil leaves, thinly sliced

Steps:

  • In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC



Sliced Tomatoes with Fresh Basil and Aged Balsamic image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

2 to 3 ripe beefsteak tomatoes, sliced
1/2 cup fresh basil leaves
2 teaspoons balsamic vinegar (preferably aged)
2 teaspoons olive oil
Salt and ground black pepper

Steps:

  • Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

CORN, TOMATO AND BASIL SALAD



Corn, Tomato and Basil Salad image

Categories     Salad     Garlic     Tomato     Side     Sauté     Picnic     Vegetarian     Quick & Easy     Basil     Corn     Summer     Chill     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar

Steps:

  • Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
  • Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

MACARONI, TOMATO, CORN AND BASIL SALAD



Macaroni, Tomato, Corn and Basil Salad image

Categories     Salad     Pasta     Tomato     Picnic     Yogurt     High Fiber     Back to School     Basil     Corn     Summer     Chill     Healthy     Potluck     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

Steps:

  • Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.
  • Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

COLD SALAD: TOMATOES AND BASIL



Cold Salad: Tomatoes and Basil image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 5m

Number Of Ingredients 6

Raw corn kernels
Sliced cherry tomatoes or chopped plum tomatoes
Lots of basil
Olive oil
Lemon juice or good vinegar
More basil

Steps:

  • Combine raw corn kernels with sliced cherry tomatoes or chopped plum tomatoes and lots of basil in a large bowl.
  • Add olive oil and lemon juice or good vinegar; toss.
  • Garnish: More basil.

SKILLET CORN, EDAMAME, AND TOMATOES WITH BASIL OIL



Skillet Corn, Edamame, and Tomatoes with Basil Oil image

You can cook this dish on the stove or on a grill heated to medium-high.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 9

1 cup fresh basil leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons coarse salt, divided
1/4 cup finely sliced scallions (from 4 scallions)
1 1/2 teaspoons minced garlic (from 3 small garlic cloves)
3 1/4 cups corn kernels (from 4 or 5 ears)
2/3 cup frozen shelled edamame, thawed
1/2 pound cherry tomatoes, halved (1 3/4 cups)
2 tablespoons white balsamic vinegar

Steps:

  • Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
  • Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
  • Drizzle basil oil on vegetables, and stir. Serve immediately.

SLICED TOMATOES WITH CORN AND BASIL



Sliced Tomatoes With Corn and Basil image

This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping.

Provided by C in PA

Categories     Vegetable

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ears sweet corn (2 1/2 c kernels)
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
6 basil leaves, cut into very thin strips, divided
2 lbs heirloom tomatoes or 2 lbs any good summer tomatoes, sliced
1 pint cherries or 1 pint grape tomatoes, cut in half
rice wine, vinaigrette recipe

Steps:

  • Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
  • Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
  • Season with additional sea salt and pepper before serving.

Nutrition Facts : Calories 197.3, Fat 5.1, SaturatedFat 0.7, Sodium 170.4, Carbohydrate 38.3, Fiber 6.8, Sugar 18.7, Protein 5.8

BAKED TOMATO SLICES



Baked Tomato Slices image

A delicious way to top leftover pasta!

Provided by Laura

Categories     Side Dish     Vegetables     Tomatoes

Time 15m

Yield 2

Number Of Ingredients 5

olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
  • Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
  • Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g

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