Ingredients
2 large vine-ripe tomatoes
1 pint cherry tomatoes
2 cups corn (2-3 ears) blanched for 2 min. in salted water, drained and cooled under cold water
1/4 cup chopped chives
Preparation
Sherry Vinagrette 2 shallots minced salt and pepper 2 T sherry vinegar 4-5 T. olive oil Put shallots in bowl and generously salt and pepper. Stir in vinegar & let rest 10 min. Then whisk in oil.
To assemble salad- Core tomatoes, cut into wedges and put in bowl. Cut cherry tomatoes in half and add with corn. Add chives and pour on dressing. Toss –taste for salt and pepper. Serve with bread to sop up juices or very good over butter lettuce.
