Paired with über ripe heirloom tomatoes, dabs of lemony scented sheep's milk cheese and fresh marjoram, this salad is super easy and addictive.
Tomato and Grilled Corn Salad with Marjoram
4 large leaves butter lettuce
3 ears of corn, silk and husks removed
1 dozen heirloom cherry tomatoes
2-3 medium heirloom tomatoes; choose red, orange, yellow
¼ c olive oil
½ tbsp sherry vinegar
½ tsp fine sea salt, more to taste
Coarse black pepper to taste
⅛ c chopped fresh marjoram, plus a sprig or two for garnish
½ c soft sheep or goat milk cheese (I used Blossom from Monforte Dairy; if you can find a soft cheese with lemon zest, try it - it will give your salad a subtle zing)
1. Line a platter with the lettuce leaves and set aside.
3. Add the cherry tomatoes, cutting the larger ones in two, and add to the corn. Add half the olive oil, sherry vinegar, salt and pepper and toss lightly to combine. Spread the mixture over the platter.