Corn and tomato salad

This light and healthy side salad is a perfect addition to the barbecue table.

Recipe «Corn and tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 6 egg tomatoes, each cut into 6 wedges, 60ml extra virgin olive oil, 2 tsp saba , vincotto or balsamic vinegar, 2 cloves garlic, thinly sliced, 2 x 200g punnets grape tomatoes , 4 corn cobs, husks and silks removed, 3 ox-heart tomatoes, chopped, 1 1/2 tbsp red wine vinegar .

Ingredients:

• 6 egg tomatoes, each cut into 6 wedges 
• 60ml extra virgin olive oil 
• 2 tsp saba , vincotto or balsamic vinegar 
• 2 cloves garlic, thinly sliced 
• 2 x 200g punnets grape tomatoes 
• 4 corn cobs, husks and silks removed 
• 3 ox-heart tomatoes, chopped 
• 1 1/2 tbsp red wine vinegar 

Instructions

1. Preheat oven to 190°C. Place egg tomatoes, cut-side up, over a rack in a roasting pan. Drizzle with 1 tablespoon oil and saba, scatter with garlic, season and roast for 15 minutes. Reduce temperature to 150°C and roast for 30 minutes. Add grape tomatoes and roast for a further 15 minutes. Remove from oven and cool in pan.
2. Cook cobs on a pre-heated griddle pan or barbecue over medium heat, turning for 15 minutes until cooked. Cool, then cut kernels closely from cobs in large pieces. Combine corn, cooked tomatoes and ox-heart tomatoes on a platter. Whisk vinegar and remaining oil together, season and drizzle over salad.