One summer in Teaneck, I took a cooking class featuring summer salads. The store is long gone, but the recipes and ideas for new ones stay with me.
This is a great end-of-summer salad, one when all the tomatoes are stilll in the market.
Be quick---by September 10, you may see those ugly pale pink tomatoes , pale tasting, no odor. (go get canned ones instead then)
This one is also an assemblage of ingredents, and can be made into a
full meal in several ways (add sausage or add chick peas for protein requirements).
Ingredients
Three tomatoes, cut into eighths
Fresh cooked corn (or canned if it is winter) 1 cup
Red onion, one medium size, diced
One red pepper or a small jar of rasted peppers.
Cilantro dressing
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