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Cherry Tomato and Corn Salad

Vine-ripened cherry tomatoes and fragrant herbs complement the sweet fresh corn in this quintessential summer salad. It makes a good accompaniment to Grilled Marinated Flank Steak.

3 cups (18 oz/560 g) fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)

20 yellow or red cherry tomatoes, quartered

2 tablespoons finely chopped fresh basil

I tablespoon finely chopped fresh flat-leaf (Italian) parsley

I tablespoon extra-virgin olive oil

I teaspoon red wine vinegar

salt and ground pepper

In a transportable bowl, combine the corn, tomatoes, basil, and parsley. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Taste and adjust the seasonings. Cover until ready to serve.

Serve at room temperature.

From Williams-Sonoma Complete Outdoor Living Cookbook