GRILLED CORN AND TOMATO SALAD

Grilled Corn and Tomato Salad image

Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

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Ingredients

1 tablespoon olive oil, plus more for grates
3 ears corn, husks and silk removed
1 beefsteak tomato (10 ounces), cored, halved, and cut into 1/2-inch pieces
1 orange bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
2 scallions, thinly sliced
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper

Steps:

Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8 to 10 minutes. When cool enough to handle, cut off tip of 1 ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 111 g, Fat 5 g, Fiber 3 g, Protein 3 g

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