Tomato Salad with Roasted Corn Relish

I love this time of year when tomatoes and corn are at their peak. They just beg to be put together. Not only are the colors pretty the flavors enhance each other, especially when the corn is roasted with an bit of onion which brings out the sweetness in both. Round out the flavors with some cheese to make a perfect end of summer salad. I used feta cheese, but fresh mozzarella or goat cheese would work as well. If you have fresh herbs in the garden toss in some. Purple opal basil and chives were what I had on hand.

The salad is dressed with a simple shallot vinaigrette. Any light-colored vinegar will work. I used a white balsamic, but cider or sherry vinegar is a good alternative. This salad is a nice first course or a good side to grilled meat. But hurry before the last of the summer crops are gone.

Tomato Salad with Roasted Corn Relish
Serves 6

2 ears fresh corn on the cob
1 small red onion
2 tablespoons olive oil
5-6 medium ripe tomatoes
4 ounces (113 g) feta cheese
fresh basil and chives, (or other fresh herbs) optional
salt and pepper

Preheat the oven to 350℉ (175℃). With a sharp knife cut the corn kernels off the cob. Dice the onion into small pieces. Toss the corn kernels and diced onion with 2 tablespoons of olive oil and spread in a single layer on a rimmed baking sheet. Roast in the oven until the corn and onions are soft and slightly brown about 20-25 minutes. Set aside to cool.

Slice tomatoes into rounds and layer on a serving platter. Spoon the corn and onion relish over the tomatoes. Crumble feta cheese on top. If using, chop basil and chives (or other herbs) and sprinkle on top. Add salt and pepper to taste. Shake the Shallot Vinaigrette (recipe below) vigorously and drizzle over the tomatoes and corn and onion relish. Serve.

Shallot Vinaigrette 

2 teaspoons shallots, finely minced
2 tablespoons vinegar (apple cider, white balsamic, or sherry vinegar)
1 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper

Put the minced shallots, vinegar, Dijon mustard, and olive oil in a small glass jar. Season with salt and pepper. Cover tightly with a lid and shake vigorously until the dressing has emulsified. Store any left-over vinaigrette in the refrigerator.