Rotisserie Chicken Makeover, Part 3

Rotisserie Chicken Makeovers | Rotisserie Chicken, Heriloom Tomato and Feta Salad

Recipe 3 in my Rotisserie Chicken Makeover series is amazingly simple and  fresh. Using seasonal produce at the peak of ripeness is what makes this salad so awesome. I picked these organic tomatoes up from my local weekly market, the Altadena Farmer’s Market.

Farmer’s markets are overloaded with vine ripened tomatoes, bursting with juicy flavors ranging from sugary sweet to mouth puckeringly tart. This salad calls for large heirloom tomatoes, but do not hesitate to use smaller or even cherry tomatoes for this salad. What is important is the flavor you prefer.

Click here for the recipe for Rotisserie Chicken, Heirloom Tomato and Feta Salad.


Rotiserie Chicken Makeover

Check out the other recipes in the Rotisserie Chicken Makeover

Rotisserie Chicken Salad with Roasted Asparagus, Red Pepper and Cucumbers

Pesto Chicken Lasagna Roll-ups

Sweet Corn, Tomato and Basil Salad


This recipe was originally posted on my blog over three years ago, when my only readers were either related to me or had gone to school with me.  The photography is bad, but the recipe is good!

Markets are selling sweet summer corn, basil and tomatoes, so now is the perfect time to make this refreshing salad.


Sweet Corn, Tomato and Basil Salad

4 ears fresh corn, shucked

6 cups chopped fresh organic tomatoes, about 4 large

1 cup whole basil leaves + 1/4 cup basil chiffonade (thinly sliced)

1 medium shallot, roughly chopped

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 cup Yuzu rice vinegar* or white balsamic vinegar

1/4 cup extra virgin olive oil

In a large , deep pot of boiling water blanch the corn for about 3-4 minutes. Fresh corn does not take long to cook, so do not overcook it.  Remove the corn from the boiling water and place into a bowl of cold water to stop the cooking and cool the corn.

Meanwhile, place the chopped tomatoes into a large bowl.

Chopped tomatoes
Chopped tomatoes

Once the corn has cooled, carefully cut the kernels from the corn cobs.

Cutting corn kernals from cob
Cutting corn kernels from cob

Place the kernels into the bowl with the tomatoes while you make the vinaigrette.

In a food processor, place the whole basil leaves, shallot, salt, pepper and yuzu vinegar.

*I used a Yuzu Rice Vinegar, which added a citrus kick to the salad.  A Yuzu is a Japanese citrus fruit, whose rind is very aromatic. You do not have to have a yuzu vinegar, as a white balsamic or champagne vinegar would also work very nicely in the dressing.

Process the mixture until it is very smooth, stopping to scrape down the sides as needed.  Slowly drizzle in the oil while the processor is running, until the vinaigrette becomes thickened and emulsified.

Basil Vinaigrette and Yuzu vinegar
Basil Vinaigrette and Yuzu vinegar

Pour the vinaigrette over the corn and tomatoes, add the basil chiffonade, and gently mix them together.

Mixing corn, tomatoes and vinaigrette
Mixing corn, tomatoes and vinaigrette

This is a salad that should be eaten right away.  The flavors really shine when it is fresh, but it good the next day also.  The tomatoes will continue to release their juices, so expect any leftovers to be really juicy.  I suggest dipping some crusty bread into the juice.  Don’t want to be wasteful, do we?

Corn, Tomato and Basil Salad
Corn, Tomato and Basil Salad

Cheryl D Lee on Foodista