This early fall Tomato Corn and Nectarine Salad is a perfect transitional season salad. While the end caps at the supermarket and drugstore are packed with Halloween candy, I’m not ready for sweater weather. I’m still harvesting my tomato plants and the markets are brimming with sweet corn and juicy nectarines.
We are straddling that line between summer and fall and I have both feet firmly planted on the summer side. I have always had problems with transitions.
Watch me build this salad:
What is tomato powder?
The secret ingredient in this salad is tomato powder. Tomato powder is made by drying tomatoes and then pulverizing them into a fine powder. It has a bright complex acidity that delivers a hit of pure tomato flavour, in a powdered form. I first learned about it from Sohla El-Waylly.
Here are some suggestions for using it:
- Sprinkle directly on sliced tomatoes.
- Add to spice rubs for beef, chicken or fish.
- Sprinkle on veggies before roasting.
- Mix with mayo for a sandwich spread.
- Reconstitute with water (2 parts powder : 1 part water) to make tomato paste and use it in any tomato based sauce.
I have ordered a few different brands online (Sovegan Tomato Powder, Hoosier Hill Tomato Powder, and Burlap and Barrel Tomato Powder). All the ones I tried really packed a bump of rich savoury tanginess.
Tips for success:
- Use a mix of different tomatoes for visual aesthetics. I used a few larger heirloom tomatoes as well as a mix of different coloured cherry tomatoes. Vary the way you slice the tomatoes for a prettier presentation, I cut some in slices and others into wedges.
- Check the ingredient list of your tomato powder. Most do not contain salt. Tomatoes need lots of salt so don’t be shy with adding it. I like to sprinkle the tomatoes with both the tomato powder and Diamond Crystal Kosher salt and let it sit for about 5-10 minutes before serving.
- Add some toasted nuts for crunch. Pistachios, almonds or hazelnuts would be excellent choices.
- Finish the salad with a healthy drizzle of a fruity good quality extra virgin olive oil and a generous sprinkle of a flaky sea salt.
Tomato, Nectarine and Corn Salad
Ingredients
- 2 ears fresh corn shucked and cut off the cob
- 2 teaspoons olive oil
- 1/2 teaspoon Diamond Crystal Kosher Salt, or 1/4 teaspoon Morton's Kosher Salt
- 3 large Heirloom tomatoes, sliced 1/4 inch thick
- 2 cups assorted colours of cherry tomatoes, halved
- 2 teaspoons tomato powder
- 2 teaspoons Diamond Crystal Kosher Salt, or 1 teaspoon Morton's Kosher Salt
- 2 nectarines halved and cut into 1/4 inch wedges
- 2 Tablespoons extra virgin olive oil
- 1/4 cup shelled pistachios, toasted and coarsely chopped
- 10 leaves fresh basil, thinly sliced
- 1 teaspoon flaky sea salt, such as Maldon
Instructions
- In a large skillet, heat olive oil over medium heat. Add corn and saute for 3-4 minutes, until corn starts to become golden brown. Season with salt. Set aside.
- On a large serving plate or board, arrange sliced heirloom halved cherry tomatoes. Sprinkle with tomato powder and kosher salt. Let sit for about 10 minutes.
- Arrange sliced nectarines onto the platter. Scatter the tomatoes and nectarines with the sautéed corn. Sprinkle with pistachios and basil. Drizzle with olive oil. Serve.
Mmmmm…yes, summer is not over yet Sweater Weather. I want to visit the Salt and Serenity Garden, I bet it’s a serene place! Xo Faithy