Corn and Green Zebra Tomato Salad

Winnie Abramson, ND

By Winnie Abramson, ND

This lovely and delicious Corn and Green Zebra Tomato Salad is my contribution to this week’s edition of Summer Fest 2010.


Summer Fest is a cross-blog food event celebrating peak harvest season. This week, the spotlight is on corn.

I grew my own corn last year, but never did get around to planting any this season. Fortunately, there is a wonderful farm stand less than 10 minutes from my home that sells exquisite corn.

What I did plant this year, though, is A LOT of heirloom tomatoes, and super hot weather has meant a super early harvest. Green Zebra tomatoes are one of my favorite tomato varieties.

green zebra tomato

I love their appearance as well as their flavor: they are a little on the tart side. I also like how they hold up so well to slicing: it makes them perfect for salads like this one.

corn and green tomato salad

I found this recipe on Leite’s Culinaria, and it’s definitely a keeper. The sweet corn and the tangy tomatoes are a wonderful combination, and it’s an absolute snap to throw together.

Corn and Green Zebra Tomato Salad
adapted from Leite’s Culinaria


*1 garlic clove, smashed with the side of a knife, and then minced
*1 tablespoon Champagne vinegar (I used rice vinegar)
*tiny pinch of sugar
*tiny pinch of ground allspice (I didn’t have any, so I used a pinch of ground coriander instead)
*sea salt and freshly ground black pepper to taste
*3 tablespoons extra-virgin olive oil, plus more if needed


*3 ears fresh corn, shucked (about 1 1/2 cups)
*5 or 6 smallish Green Zebra tomatoes, cored and quartered
*1/2 small red onion, very thinly sliced
*Leaves from 3 or 4 marjoram sprigs, chopped
*Small handful fresh flat-leaf parsley leaves, chopped


1. In a small bowl, combine the garlic, vinegar, sugar, allspice, salt, and pepper. Whisk in the oil, taste, and adjust the ingredients accordingly. Set aside.

2. Cook the corn in a large pot of boiling water until just tender, about 4 minutes. Drain and let cool until you can touch it. Cut the kernels off with a sharp knife.

3. In a large bowl, combine the corn kernels, tomatoes, onion, and herbs.

4. Pour the vinaigrette over the vegetables and toss gently. Taste and adjust the seasoning accordingly.

corn tomato salad

If you’d like to learn more about, or participate in, Summer Fest 2010, please visit Margaret Roach’s lovely blog: A Way to Garden.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.