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

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • 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; carbohydrates 13g; dietary fiber 2.1g; sugars 6.4g; fat 5g; saturated fat 1.4g; cholesterol 4.2mg; vitamin a iu 2311.9IU; vitamin c 36mg; folate 32.9mcg; calcium 47.1mg; iron 0.5mg; magnesium 28.3mg; potassium 364.1mg; sodium 348.4mg.
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