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Tommy Toe Salad

Sometimes the simplest recipes are the most delicious. This one has been a classic in the American South for at least a century. However, as I northerner by birth, I had to be introduced to it through Ann Jackson’s excellent cookbook. It’s now one of our family’s favorite ways to use red and yellow cherry tomatoes (which, as any kid knows, are “tommy toes”!).

Source: Cooking Southern, Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Serves: 4-6

about 2 cups yellow, red or mixed cherry tomatoes
1 medium red onion, thinly sliced
4 ears corn, cooked and cut off cob
1 green pepper, finely chopped
1/2 cup parsley, chopped
1/3 cup your favorite salad dressing
about 10 black olives (optional)

Step by Step Instructions
  1. Cut the cherry tomatoes in half. Add the rest of the ingredients, and cover with dressing. Toss together gently. Taste and see if you think it requires any more salt and pepper (it probably won't.) Let sit 5 minutes before serving.


Comments added by fellow market members.

This is also good using green scallions or walking onions, and cilantro instead of parsley.