Green Zebra tomatoes are one of my favorite tomato varieties. 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.
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.