Fresh Fig and Green Tomato and Basil Salad

When I talked about trying to combine summer tomatoes and figs in a salad a chef friend suggested that I pair the figs with the most acidic tomatoes I could find. He was right. I used green zebra (called zebra because they look striped) tomatoes an heirloom variety now popular in many produce stores and farmers markets. This salad is perfect for a summer meal when simple is best and fresh figs, heirloom tomatoes and fresh basil, are plentiful. For an interesting variation add some fresh tender raw corn kernels to the mix.

Makes 6 to 8 servings

4 green zebra tomatoes, about 1 pound, cored, cut into 2 -inch wedges 

4 large firm ripe fresh figs, any variety, stems trimmed, cut into 2-inch wedges

2 cup hand torn, about 1/2-inch pieces, basil leaves 

2 cup paper thin slivers of red onion

2 cup (approximately) fresh corn kernels (cut from 1 ear), optional

Kosher salt and freshly ground black pepper

3 tablespoon extra virgin olive oil

1 tablespoon aged red wine vinegar

1.  Combine the tomatoes, figs, basil, and onion in a serving bowl. Sprinkle with salt and add a grinding of black pepper.

2.  Drizzle the salad with the olive oil and splash the vinegar over the top. Very gently fold together and serve at room temperature.