Easy Summer Corn &  Cherry Tomato salad

by Susie Middleton


  • 4 large ears fresh corn, cooked, kernels cut from cob
  • 1/2 Pint small colorful cherry tomatoes, cut in half.
  • 2 Tbs. thinly sliced chives
  • 2 Tbs. Vineyard Summer Vinaigrette

Combine the corn, cherry tomatoes, and chives in a small mixing bowl. Stir gently. Add a tablespoon or two of vinaigrette and a pinch or two of kosher salt. mix gently, taste, and add more vinaigrette or salt as needed and taste again. Serve at room temperature. This also keeps well for a few hours in the refrigerator.