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Linda's Tomato Salad

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Linda's Tomato Salad

Marc J. Sievers

One of my dearest friends, Linda Marie Clark, lives in California and is an award-winning photographer and exceptional watercolor artist.  She also happens to be an amazing cook!  We met about four years ago after she found my cookbook on Amazon.com and started painting my recipes.   It was so incredibly flattering, especially considering her talent!

Having chatted with her for a few months via email at first then telephone, I decided to invite her to Chicago for a visit.  And now, a few years later, we talk every few days, we started a stationary line together, and our friendship has blossomed.

Linda loves to photograph in her garden in California.  A few weeks back she sent me a text with a photo of a beautiful salad she made after a visit to her local farmers market.  It was filled with fresh tomatoes, sweet corn, and spicy basil!  She also captured the moment perfectly at sunset in her garden.  Her photograph (and salad!) was just too stunning not to share with you!  Linda’s Tomato Salad has made it onto my table three times already this summer and is always a crowd-pleaser!

Happy Summer!


Linda's Tomato Salad

Ingredients (serves 2)

  • Sweet Corn – 2 ears, shucked
  • Heirloom Tomatoes – 1 ½ pounds, 1-inch cubes
  • Basil – ¾ cup, rough chopped
  • Olive Oil – ½ cup
  • Balsamic Vinegar – ¼ cup
  • Sea Salt – ¾ teaspoon
  • Black Pepper – ¾ teaspoon
  • Parmesan Cheese – ¾ cup, large shavings, Parmigiano-Reggiano recommended

Directions

  1. Bring a large sauce pan filled with water to a boil.  Add the ears of corn and cook for just 3 minutes.  Remove the corn for the water and cut the kernels off the cob.
  2. Next, arrange the cubed tomatoes down the center of a serving platter.  Scatter the corn evenly onto the tomatoes.
  3. Drizzle with olive oil and balsamic vinegar.  Sprinkle evenly with basil, salt, pepper, and Parmesan cheese.
  4. Serve alongside a basket of crusty bread.