Adapted from “A DASH of Aloha”
- 4 (~4 cup) Fresh Kahuku corn, with kernels cut-off
- 2 cup Ripe Hamakua tomatoes, chopped
- ¼ cup Black olives, cut in half
- ¼ cup Thinly (slivers) sliced sweet Maui onion
- ½ cup Fresh basil, julienned
- 1 tsp. Garlic clove, pressed
- 2 T Extra-virgin olive oil
- 1 T White balsamic or red wine vinegar
- ¼ tsp. Salt
- 1/8 tsp. Pepper
- 2 cup Manoa or Green leaf lettuce
Toss all together in a large bowl and let side about 1 hour to allow flavors to develop and absorb into the vegetables. Serve on bed of lettuce.
Fresh, locally grown tomatoes are full of flavor, taste sweet and juicy, and not watery like the tomatoes that are picked green and ripened in containers on route to Hawaiʻi.
Tomatoes are best kept in a cool place in room temperature, not refrigerated.
This is a dish that allows for a great variation of texture and flavors depending on the type of olives (green, black, cured), tomatoes, onions (sweet, red), salad greens (lettuce, spring greens, spinach) that you use.
Kapiʻolani Community College Culinary Arts Program. Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.