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.