This is essentially Mom’s salad with the addition of cilantro, which we didn’t use back then.
The flavor of this salad relies heavily on the sweetness of the corn, so wait until sweet corn is in season to make it.
Serves 4:
Ingredients:

3 beefsteak tomatoes, diced
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh cilantro leaves
1 small red onion, halved and thinly sliced
1/3 cup chopped scallion greens
1/4 cup balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1 to 2 anchovy fillets, minced
4 cups fresh corn kernels
1 tablespoon Dijon mustard
Instructions:

• Place the tomatoes, basil, cilantro, onion, scallion greens, vinegar, salt, and pepper in a large salad bowl.

• Place a large skillet over medium-high heat and when it is hot, add the oil. Add the garlic and anchovies and cook until they are lightly toasted, about 2 minutes. Add the corn kernels and mustard and cook for 2 minutes, stirring constantly. Add to the tomato salad, toss, and serve immediately.

ToddEnglish.com

Serves 4 to 6

4 very ripe red tomatoes
1/2 sweet green pepper
1/2 Bermuda onion, peeled
1 small head Boston lettuce
1 small garlic clove, peeled
1/2 tsp. salt
4 Tbs. olive oil
1 Tbs. mild vinegar
1/4 cup borage leaves, minced
Salt to taste

1. Peel the tomatoes and cut into wedges. Mince the pepper and onion. Wash,
drain, dry the lettuce, and chill everything.
2. In a wooden salad bowl, crush the garlic with the salt. Add the olive oil
and vinegar. Put the chilled tomatoes in the dressing, and mix well.
3. Sprinkle with borage leaves. Toss just before serving.

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