Tooele Transcript Bulletin – News in Tooele, Utah

June 24, 2013
Summer Salad

In our kitchen, salads are superstars. In addition to side dish salads, which we eat practically every day, we treat ourselves to carefully put-together main dish salads whenever we get the chance. Nothing makes us happier than buying ingredients to make salads and combining them with leftovers. We love going to restaurants and cafeterias that specialize in salad bars. In addition to the usual assortment of salady ingredients, our favorite places have prepared dishes, like marinated cucumbers and white beans in spicy tomato sauce, we can pile on our plates.

As salad lovers, we weren’t surprised to read that they were introduced to America by European colonists, who used greens and herbs from their kitchen gardens for salad making. After the Civil War, cooks became more creative and filled their salads with other vegetables, such as tomatoes and potatoes. High rollers, who ate salads at afternoon teas and late night suppers, feasted on more substantial turkey and lobster salads.

For cooks who were new to the salad scene, help came in 1883, when Emma Ewing’s Salad and Salad Making, the first American cookbook devoted to the subject, was published. Ewing explained how to make them and included recipes for fruit, vegetable, fish, meat and mixed salads. We’re not sure where Corn and Tomato Salad with Lemon Dressing would fit in Ewing’s collection, but we know when local tomatoes are at their peak and fresh corn is in season, we dig out the recipe and start chopping.

Corn and Tomato Salad with Lemon Dressing

A tart, lemony vinaigrette brings out the crisp bite of fresh veggies in this salad.


2  cups cooked fresh or frozen corn
1  medium zucchini, diced (about 2 cups)
2  medium tomatoes, cored and chopped (about 2 cups)
2  tablespoons chopped fresh mint
2  tablespoons extra virgin olive oil
2  tablespoons lemon juice
1  teaspoon honey
1/2  teaspoon salt
Freshly ground black pepper


1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce. Serves 4 to 6.


Recipe by Jean Kressy
Per serving: 150 calories, 8g fat, 0mg chol., 4g prot,. 20g carbs., 3g fiber, 310mg sodium.


Look for Relish magazine, celebrating America’s love of food, each month in the Tooele Transcript Bulletin. For more Relish recipes and to sign up for our newsletters, log on to To download our new tablet app for the iPad and our free mobile app, Relish Daily Dish, go to


Photo credit: Mark Boughton Photography; styling by Teresa Blackburn

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