Salad of Heirloom Tomatoes, Corn, Ricotta Salata & Herbs Recipe

Ingredients

Corn:
3 ears of corn, shucked
Olive oil for brushing corn
Pinch kosher salt

Tomatoes:
2 pints heirloom cherry tomatoes, washed and stems removed
1/4 cup extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/4 teaspoons kosher salt

Cheese:
3 ounces Ricotta Salata cheese

Methods/Steps

Preheat oven to 400°F.

Grill the Corn: Brush the corn with a corn brush to remove silks. Brush with olive oil and season with salt. Roast the corn directly over a flame until it begins to turn golden. Rotate every 30 seconds. Transfer to a cooling rack to cool. Cut the corn away from the husk. If the corn seems dry, drizzle with a little olive oil and toss to coat. Set the corn aside.

Tomatoes: Wash the tomatoes. Toss in olive oil, dried thyme, dried oregano and salt. Roast the tomatoes until they release their juices and soften, about 8-10 minutes. Remove from the oven and cool slightly. Add the cooled corn and Ricotta Salata. Adjust seasoning if necessary. Serve.