Ingredients

• 2 tablespoons sliced almonds
• 2 teaspoons harissa paste
• 4 cloves garlic, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 2 shallots, thinly sliced
• Juice of 1 lime
• 1 cup grilled corn kernels
• 2 tablespoons torn fresh mint leaves
• 2 tablespoons torn fresh Italian parsley
• 1 tablespoon capers, rinsed
• 1 jalapeno, thinly sliced
• 1/2 teaspoon salt
• Freshly ground pepper
• 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
• 1/2 cup crumbled goat cheese

Browse by ingredient

Instructions

1. For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.