Local Corn and Heirloom Tomato Salad

By pressurecooker

We attended the Kendall Jackson Heirloom Tomato Festival in Santa Rosa (Sonoma County, CA) and tasted this wonderful recipe!

Ingredients

• 2 cups cooked fresh corn
• 1 medium zucchini, diced (about 2 cups)
• 2 medium tomatoes*, cored and chopped (about 2 cups)
• 2 T chopped fresh mint
• 2 T Smoked Olive oil
• 2 T lemon juice
• 1 tsp honey
• 1/2 tsp salt
• Freshly ground black pepper
• use heirloom tomatoes if available

Preparation

Step 1

1. Combine corn, zucchini, tomatoes and mint.
2. Combine lemon juice, honey, salt and pepper; whisk.
3. Pour over salad and mix gently.
4. Serve with a drizzle of Sonoma Smoked Olive oil.