CookWithLove's Notes:
Expand2 Heirloom Tomatoes Ask a question about this ingredient
1 Zucchini Ask a question about this ingredient
1 Cucumber Ask a question about this ingredient
1 Red Onion Ask a question about this ingredient
1 Bell Pepper Ask a question about this ingredient
1/8 cup Organic Cold Pressed Olive Oil Ask a question about this ingredient
1/4 cup Organic White Wine Vinegar Ask a question about this ingredient
1/4 teaspoon Garlic Powder Ask a question about this ingredient
1/2 teaspoon Organic Oregano Ask a question about this ingredient
1/2 teaspoon Organic Basil Ask a question about this ingredient
1/2 teaspoon Organic Italian Seasoning Ask a question about this ingredient
8 pieces Corn Ask a question about this ingredient
Chop Heirloom Tomatoes and Zucchini into 1-2" cubes
Ask a question about this stepPeel and Chop Cucumber into 1-2" cubes
Ask a question about this stepPeel and dice Red Onion
Ask a question about this stepSeed and dice Bell Pepper
Ask a question about this stepHusk, wash and cut kernels from corn (corn can be completely raw or you can blanch for 30-60 seconds by placing in boiling water one ear at a time prior to removing kernels)
Ask a question about this stepPlace all ingredients in a bowl and drizzle with olive oil, stir to mix in oil
Ask a question about this stepCrush herbs in hand or use mortar and pestle to release flavors and oils
Ask a question about this stepAdd crushed herbs and garlic powder to wine vinegar and mix
Ask a question about this stepDrizzle vinegar into bowl of other ingredients and mix
Ask a question about this stepCover and place into refrigerator for a minimum of 1 hour, 8 hours or overnight is better
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
