Tomato Salad with Corn and Kalamata Olives
Tomato Salad with Corn and Kalamata Olives – Beautiful heirloom tomatoes, fresh kernels of sweet corn, and briny olives are drizzled with an elegant but simple vinaigrette and topped with basil. This is a prime example of allowing ingredients to shine! Savor this recipe when tomato season reaches its peak.
Tomato Salad with Corn and Kalamata Olives – Indulge in the simplicity of heirloom tomatoes, sweet corn, and Kalamata olives in a delectable salad enhanced by a simple champagne vinaigrette. This dish is perfect at the height of tomato season’s abundance and is from Elizabeth Poett’s The Ranch Table.
The buzz at the farmer’s market has shifted. Clusters of shoppers eagerly pick through the gorgeous pears and apples, and tables are covered in masses of grapes, sweet and plump. But somewhat overlooked are the beautiful sunset-hued heirloom tomatoes and the few piles of fresh corn. After a season of summer produce, I guess the novelty of tomatoes and corn has passed.
But the thing is, in this transition from summer to fall, you can find some of the sweetest heirloom tomatoes of the season. Now is the time to savor them before they are gone!
A tomato corn salad may not be the first thing that comes to mind as September leads to October, but I assure you, you must make this before you head into the world of apple, kale, and butternut squash. And this Tomato Corn Salad with Kalamata Olives is a perfect example of enjoying tomatoes at their peak: simple, fresh, and with minimal fuss. The recipe comes from Elizabeth Poett’s newly released cookbook, The Ranch Table (affiliate link).
I welcomed Elizabeth to the podcast to discuss how her book shares recipes from a year on the historic ranch, from harvests, celebrations, and family dinners. She has a love for each season, and this recipe was one of many that I cooked from her book. It exemplifies the best of California cooking – keeping things simple, enjoying ingredients at their peak, and while they are in season.
How to Make Tomato Salad with Corn and Kalamata Olives
I can’t stress enough how simple this tomato salad is. Start with a combination of juicy heirloom tomatoes and cherry tomatoes. Large rounds of heirloom tomatoes will be the base of the salad. Then, it’s all about embracing texture; slice the remaining heirloom tomatoes into wedges, halve some of the cherry tomatoes and kalamata olives, and scatter these with some whole cherry tomatoes and olives on top of the tomato base.
Now for the corn — when corn is ripe and plump, it’s delicious raw off the cob. Slice the corn kernels off the cob and sprinkle it over the delicious mess of tomatoes and olives. It adds a delightful crunch and another level of sweetness!
Finally, let’s talk about the tomato salad dressing. The champagne vinaigrette is easy to make; all you need is to pour the olive oil, champagne vinegar, honey, salt, mustard, and pepper in a jar and seal it tightly. Shake the jar until the dressing is fully emulsified. If you don’t stock champagne vinegar in your pantry, you can use red wine vinegar; however, I highly recommend adding this to your arsenal. It’s one of my favorite vinegars to use in a dressing!
Drizzle the dressing over the tomato, corn, and olives, sprinkle with parmesan cheese, and garnish with fresh basil, and enjoy!
Listen to the Podcast with Elizabeth Poett
For more fresh, California-inspired recipes, check out my interview with Elizabeth Poett in Episode 80 of the Kitchen Confidante Podcast!
The Ranch Table, by Elizabeth Poett (William Morrow Cookbooks, 2023).
More Tomato Salad Recipes
More Savory Tomato Recipes
Disclosure: I was sent a copy of The Ranch Table to review for the Kitchen Confidante Podcast Episode 80 with Elizabeth Poett. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Tomato Salad with Corn and Kalamata Olives
For the Salad
- 5 medium-large heirloom tomatoes
- 1 cup mixed cherry tomatoes
- 12 kalamata olives
- 1 large ear corn
- Freshly grated Parmesan
- Small handful basil springs with flowers attached, if you have them
For the Champagne Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar or red wine vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
Make the Salad
- Cut 3 of the heirloom tomatoes in 1/2-inch-thick slices and lay them on a large platter. Cut the remaining 2 heirloom tomatoes into large wedges and arrange them on top of the slices.
- Cut half of the cherry tomatoes and some of the kalamata olives in half and scatter both the cut and the uncut tomatoes and olives on top of the larger tomatoes.
- Cut the kernels off the corn ear and sprinkle them on top of the tomatoes, eating them fall between the slices.
Dress the salad
- Combine the olive oil, vinegar, honey, salt, mustard, and pepper in a jar and seal it tightly. Shake the jar until the dressing is fully emulsified.
- Drizzle the dressing over the tomatoes, corn, and olives Scatter the Parmesan generously over the top of the salad and tuck basil leaves – individual leaves, small springs, and some flowering sprigs, if you have them — into the salad in whatever way looks nicest.