While this salsa-like dressing is perfect for turning crispy smashed potatoes into a salad, it’s also a great topping for grilled fish or grilled vegetables, toast, or even steak. A nice twist on this is to roast half of the cherry tomatoes before adding to the finished mix. Be generous with the fresh herbs and the acidic ingredients for the brightest flavor.
Makes 4 to 5 cups
- 2 cups halved or quartered colorful small cherry tomatoes (about 12 ounces)
- 1½ to 2 cups fresh corn kernels (cut from 3 to 4 cobs)
- 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 5 tablespoons extra virgin olive oil
- 2 to 3 tablespoons tiny herb leaves or very thinly sliced fresh herbs (any combination of chives, parsley, basil, mint, cilantro and/or Thai basil), plus herb sprigs or edible flowers for garnish if desired
- 1 tablespoon plus 1 teaspoon white balsamic vinegar
- 1 tablespoon fresh lemon or lime juice
- 2 teaspoons minced fresh garlic
- 1/4 to 1/2 teaspoon kosher salt
1. In a mixing bowl, combine the tomatoes, corn, sun-dried tomatoes, olive oil, most of the herbs, vinegar, lemon juice, garlic, and 1/4 teaspoon salt. Stir gently and let sit for a minute. Stir again, taste, and season with more salt and herbs if needed.
