Heirloom Tomato Salad with Charred Corn & Pepper Salsa

The roasted pepper and corn salsa that tops this gorgeous tomato salad has a kick from the tart sherry vinegar and moderately spicy and fruity Aleppo pepper. Red-wine vinegar and ground ancho chile are good alternatives. Grill some chicken, fish or other protein along with the corn for an easy summer dinner.


  • 4 ears corn, husked
  • 1 cup chopped jarred roasted red peppers, liquid in the jar reserved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar plus 2 teaspoons, divided
  • 1¼ teaspoons Aleppo pepper, divided
  • ½ teaspoon chopped fresh summer savory or oregano
  • 2¼ pounds heirloom tomatoes
  • ¾ teaspoon flaky sea salt
  • ½ cup crumbled queso fresco


  • Prep
  • Ready In
  1. Preheat grill to medium-high.
  2. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
  3. Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).
  4. Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining ¼ teaspoon Aleppo pepper.

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