Tomato Salad with Chive Aioli
This is the ultimate tomato salad—it's loaded with sweet summer tomatoes, fried okra, and corn, then everything gets topped off with a fresh balsamic vinaigrette and homemade chive aioli. It's packed with fresh produce and is the perfect side dish for any summer grill out or gathering!
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Servings: 6
Ingredients
For the tomato salad
- 1 pound (450g) cherry tomatoes, halved
- 1 pound (about 2 medium or 450g) beefsteak heirloom tomatoes, roughly chopped into 1-inch pieces
- 1 cup (260g) canned field peas, rinsed and drained I prefer black-eyed peas, butter beans, or cannellini beans
- 1 to 1 ½ cups fried okra, chopped into bite-sized pieces can substitute with sourdough croutons
- 2 ears yellow or Silver Queen corn, kernels cut from the cob
- 3 slices thick-cut applewood-smoked bacon can substitute with ⅔ cup crumbled bacon bites
- 2 tablespoons thinly sliced fresh basil
- Kosher salt and freshly cracked black pepper, to taste
For the chive dressing
- ½ cup good-quality mayonnaise, such as Duke's or Hellman's
- 2 tablespoons crème fraîche or full-fat sour cream
- 2 teaspoons fresh lemon juice
- 1 ½ tablespoons finely chopped fresh chives
- 1 small garlic clove, peeled and grated (about ¼ teaspoon)
- ¼ teaspoon kosher salt
- Freshly black pepper, to taste
For the balsamic vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 3 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped green onion, can substitute with 1 tablespoon fresh chives or 1 small garlic clove
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper, to taste
Instructions
- Make the chive dressing. Stir together the mayo, crème fraîche, lemon juice, chives, garlic, salt, and pepper until smooth. Taste and adjust for seasoning, then cover and chill for at least 20 mins or up to 2 days.
- Make the balsamic vinaigrette. To a small blender, add the olive oil, balsamic vinegar, chives, green onions, and Dijon mustard with a pinch of kosher salt and pepper. Blend until smooth, then taste to adjust for seasoning. Use immediately or store in the fridge for up to 5 days.
- Add the chopped cherry tomatoes and beefsteak tomatoes to a large bowl. Add black pepper and 1 teaspoon of kosher salt, then pour over half of the balsamic vinaigrette. Stir until evenly combined, then cover and set aside to marinate at room temperature while you prepare the other ingredients.
- Prepare the toppings. Heat a large cast-iron skillet over medium-high heat. Add the bacon to the pan and cook until crisp, turning halfway through. Allow the bacon to drain on paper towels, then crumble and set aside.
- Reserve 1 tablespoon of the bacon fat and add the corn kernels to the same pan. Add a pinch of salt and cook for 5-8 minutes, stirring often until lightly charred and brown. Scrape the corn into a bowl and set aside to cool.
- Alternatively, you can cook the bacon and corn in the oven. Preheat the oven to 400℉, then toss the corn kernels in a bowl with 1 tablespoon of olive oil and a pinch of salt. Line two baking sheets with parchment paper. Evenly space the bacon slices onto one baking sheet, then add the corn kernels to the other baking sheet. Bake for 18-22 minutes, until the bacon is crisp and the corn is golden brown. Set aside to cool.
- Assemble. To the bowl of marinated tomatoes, add the drained peas, fried okra, crumbled bacon, and cooled corn. Fold in the fresh chopped basil. Taste and adjust for seasoning, adding more salt, pepper, or balsamic vinaigrette if needed. Remove the chive dressing from the fridge and dollop over the salad as desired.
- Serve the salad immediately with more balsamic vinaigrette and chive dressing.
- Leftover salad will last up to 2-3 days in the fridge if stored in an airtight container. If not serving on the same day, store the salad separate from the chive dressing and fried okra to maintain their texture and flavor.