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Salad
American
6 - 8 servings
10 minutes
10 minutes
2 pounds Baby Heirloom Tomatoes, halved
4 ears corn on the cob
3 cloves peeled garlic, minced
Spice Grinders, Italian Seasoning, to taste
2 Melissa’s New Mexico Hatch Peppers, roasted, peeled, seeded, diced
Spice Grinders, Rainbow Peppercorn, to taste
1/2 cup fresh basil, loosely packed and cut into ribbons
Your favorite Italian dressing, to taste
Prepare a hot grill.
Grill the corn until slightly charred. Remove the corn from the grill and let it cool.
In a large bowl, place the heirloom tomato halves.
Cut the kernels from the cob and place in the bowl. Add the rest of the ingredients to the bowl, toss and serve.
To cut the basil into ribbons, stack the leaves on top of each other, roll them up tightly and slice them with a very sharp knife.
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