Summer Corn Salad with Baby Tomatoes and Cilantro

If you love cilantro and,  Ay,  dios mío no self respecting Mexican cook does not.  this is a dish that shines with the addition of the chopped fresh green. If, on the other hand, you are unlucky enough to be part of that population that carries the gene that gives them issues with cilantro, then you could substitute the same amount of chopped fresh Italian parsley. For more on this sad state of affairs check this out http://www.nytimes.com/2010/04/14/dining/14curious.html

Now back to the salad.


Take  2 ears fresh corn, husked. Scrape the kernels off into a bowl.
Add 1 pint cherry or grape tomatoes, stemmed and halved (if you can mix the yellow and red varieties, so much the better)
1/2 red onion, finely diced
1/3 cup chopped fresh cilantro leaves
Juice of 1/2 lemon
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and freshly ground pepper to taste
Serve over freshly washed salad greens



Gently mix everything together and place on top of fresh salad greens.

Serves 4.