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. Source: EatingWell Magazine, July/August 2019

Charlie Foster


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; 5 g total fat; 1.4 g saturated fat; 4 mg cholesterol; 348 mg sodium. 364 mg potassium; 13 g carbohydrates; 2.1 g fiber; 6 g sugar; 3.4 g protein; 2312 IU vitamin a iu; 36 mg vitamin c; 33 mcg folate; 47 mg calcium; 1 mg iron; 28 mg magnesium;