Tomato Slices with Fresh Basil


These tomato slices simply topped with freshly sliced basil and salt and pepper. Prepare these tomatoes about 30 minutes before serving and allow them to come to room temperature.

Ingredients:
•2 large tomatoes
•salt and freshly ground pepper
•4 large basil leaves, chopped or rolled and sliced thinly

Preparation:
Slice tomatoes; arrange on a serving plate. Sprinkle with salt and pepper, then the chopped basil. Let stand for 30 minutes. Serve with vinaigrette, salad dressing, grated cheese, or serve as is.

Corn, Avocado, and Tomato Salad


Corn, Avocado, and Tomato Salad

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.
Ingredients
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale — an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.