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Warm Grilled Tomato, Corn, and Bacon Salad
from Edible Seattle July/August 2011
Serves 4 | start to finish: 25 minutes
Serve this salad as is, as a side dish, or pile it onto lightly dressed butter lettuce, add a hunk of good, crusty bread slathered with goat cheese, and call it a summer feast. Note that this recipe works best on a grill whose grates don’t allow baby tomatoes to pass through—if your grill has wide gaps in its grate, use plum tomatoes, and halve or quarter them after grilling.
4 slices thick-cut bacon, cut into 1” pieces
2 ears of corn, husks removed
1 pint large grape tomatoes
1 tablespoon good olive oil, plus more for drizzling
Salt and freshly ground pepper
1 sprig fresh basil, leaves torn
1 tablespoon sherry vinegar
Preheat a grill over medium heat (approximately 350 to 400 degrees F).
Cook the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. (If you have a good cast-iron pan, you can put it right on the grill outside, if you’d prefer.) Transfer the bacon to a paper towel-lined plate and set aside.
Meanwhile, place the ears of corn and tomatoes on a serving dish. Drizzle one tablespoon of olive oil over them, season with salt and pepper, and roll them around to coat them in the oil. Place them both on the grill. Grill the tomatoes for 5 minutes, gently turning once during cooking, then transfer back to the serving platter. Grill the corn for about 10 minutes (unless you have a tiny grill, everything should fit on the grate together), turning a few times during cooking, then set aside. When the corn is cool enough to handle, cut the kernels off, and add them to the tomatoes, along with the bacon and torn basil.
Drizzle the salad with the vinegar and a little additional olive oil, and serve immediately.
gluten-free • dairy-free
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