While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. White miso--the kind that's lowest in sodium--adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide. Salting the tomatoes and letting them stand draws out their juices so they'll meld with the dressing when you combine all the components.

Recipe by Cooking Light June 2017


Recipe Summary

14 mins
44 mins
Serves 8 (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature.

  • Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.

  • Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.

Nutrition Facts

150 calories; fat 10.9g; saturated fat 2g; mono fat 7.6g; poly fat 1.1g; protein 3g; carbohydrates 11g; fiber 2g; cholesterol 3mg; iron 1mg; sodium 306mg; calcium 39mg; sugars 4g.