Tomato Salad Recipe (with Corn and Fresh Herbs)

Chop the tomatoes into chunky pieces. Slice the green onions. Rinse the basil and parsley, dry them well, then chop.

Add tomatoes, corn kernels, and green onions to a large bowl. Sprinkle in the basil and parsley and toss gently so the tomatoes don’t break down.

If you like, drizzle with olive oil and add lemon juice; season lightly with salt and pepper. Let it sit for 10–15 minutes so the juices mingle with the herbs.

Serve chilled or at room temperature. Give it one last mix before serving; if it’s very juicy, you can spoon off a little liquid.