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Sophie Dalah


“And then, I found the Santa Monica Farmers Market. It's not just any market, it's one of the best in the world, offering the most incredible produce.”

When I first arrived in LA over eight years ago, I was clueless about where to find fresh produce. Back in Sydney, discovering different markets was a cherished weekend tradition for me and I was eager to do the same here.

And then, I found the Santa Monica Farmers Market. It's not just any market, it's one of the best in the world, offering the most incredible produce. Everyone there radiates a contagious passion for what they do. Getting to know, and have conversations with the people and farmers who passionately grow our beautiful food feels truly special to me.

Now, with late summer on the horizon, I'm holding onto the joy of having fresh corn and tomatoes. This salad is a tribute to these late-summer treasures as we bid farewell to the season and eagerly await the next.


“Summer Tomato and Corn Salad Recipe:”


For the Salad:
1 bunch of basil or Thai basil (or a mix of both)
1 bunch of mint
4 ears of corn
1 bunch of green onions
Half a punnet of cherry tomatoes
4 medium-sized regular tomatoes

For the Dressing:
The other half punnet of cherry tomatoes
1 tablespoon tamarind
1 tablespoon honey
1 tablespoon whole coriander seeds
Juice of 3 limes
Half a jalapeño
1/3 cup extra-virgin olive oil (EVOO)

Instructions: Begin by removing the stems from your herbs. Slice the green onions on an axis, slice your regular tomatoes, and half of the cherry tomatoes. Place these ingredients in a large bowl. Keep the other half of the cherry tomatoes for the dressing.

Prepare the dressing: Take half of the cherry tomatoes and put in a sheet tray with the olive oil and 1 tablespoon of coriander seeds. Roast them in the oven at 375°F for about 15 minutes or until they become golden and jammy. then; add the following ingredients to a blender: half a jalapeño, the juice of three limes, a tablespoon of tamarind, the roasted cherry tomatoes, and all of the olive oil it was cooked in, along with a tablespoon of honey. Season with salt, then blend until smooth.

Now, for the charred corn: Preheat a pan until the oil is smoking. Season the corn with salt and place it in the pan without moving it. Let it brown on one side, then turn it over and do the same on the other side. When you're satisfied with the level of browning, turn off the heat and squeeze lime juice over the corn. Once it cools, cut the corn off the cobs. Add the charred corn to the salad ingredients in the large bowl. Pour the prepared dressing over the salad and mix everything together thoroughly. Plate the salad and finish it by drizzling some extra-virgin olive oil (EVOO) and sprinkling flaky Maldon salt on top. Enjoy your delicious Summer Tomato and Corn Salad!