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Published: Tuesday, 8/24/2004

Fresh Fig and Green Tomato Salad with Basil

4 Green Zebra tomatoes (or other acidic

ripe tomato), cored and cut into -inch wedges

4 large, fi rm, ripe fi gs, any variety, stems trimmed, cut into -inch wedges

cup hand-torn fresh basil leaves ( -inch pieces)

cup paper-thin slivers of red onion

cup fresh corn kernels, cut from 1 ear, optional

Kosher salt and freshly ground black pepper

3 tablespoons extra virgin olive oil

1 tablespoon aged red wine vinegar

Combine tomatoes, fi gs, basil, and onion in a serving

bowl. Add the corn, if using. Sprinkle with salt and grinding

of black pepper. Drizzle salad with olive oil and splash the

vinegar on top. Very gently fold together and serve at room

temperature.

Yield: 6 to 8 servings

Source: Fig Heaven



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