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