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.

Charlie Foster
Source: EatingWell Magazine, July/August 2019


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.

  • 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).

  • 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 1/4 teaspoon Aleppo pepper.

Nutrition Facts

104 calories; protein 3.4g 7% DV; carbohydrates 13g 4% DV; dietary fiber 2.1g 8% DV; sugars 6.4g; fat 5g 8% DV; saturated fat 1.4g 7% DV; cholesterol 4.2mg 1% DV; vitamin a iu 2311.9IU 46% DV; vitamin c 36mg 60% DV; folate 32.9mcg 8% DV; calcium 47.1mg 5% DV; iron 0.5mg 3% DV; magnesium 28.3mg 10% DV; potassium 364.1mg 10% DV; sodium 348.4mg 14% DV.