This was a keeper I threw together a couple of weeks ago. I’m doing a good job this summer of keeping up with the cherry tomato production, and quick, cold salads like this are part of the reason. Ours are Super-Sweet 100’s. Their skins are a touch on the tough side when I’ve used them in “cooked” dishes, like Spaghetti with Raw Tomatoes and Arugula, but they definitely live up to their name.

• A bunch cherry (or grape) tomatoes. I used about a pint.
• Some leftover corn-on-the-cob
• 4-5 medium tomatilloes
• 2 T fresh basil
• 2 T lemon juice
• 1 T red wine vinegar
• salt and pepper to taste

Quarter the tomatoes. Cut the corn off the cob (I use a steak knife). Dice the tomatilloes. Toss all that together. Add the lemon juice and vinegar and toss some more. Chop the basil and add that with the s & p.