Step back in time to the World War II era and savor the simplicity and wholesome flavors of a Corn Tomato Basil Salad inspired by the resourcefulness of that period. This salad, crafted with ingredients likely available during wartime rationing, pays homage to the Victory Gardens that flourished as a symbol of self-sufficiency. Comprising corn, cherry tomatoes, and fresh basil, the dish reflects a time when homegrown produce played a pivotal role in sustaining families.
The preparation of this salad mirrors the practical and straightforward approach that characterized wartime cooking. Corn, whether freshly harvested, canned, or frozen, brings a sweet crunch to the ensemble, while vibrant cherry tomatoes contribute bursts of flavor. Fresh basil, a fragrant herb that could be easily cultivated, elevates the dish with its aromatic essence.
The dressing, a combination of olive oil and red wine vinegar, adds a touch of richness and acidity, enhancing the overall taste. As the salad marinates, it becomes a testament to the ingenuity of individuals who, faced with rationing and limited resources, created meals that were not only nourishing but also delicious.
Recreating this WW2 Corn Tomato Basil Salad offers a glimpse into a time when simplicity and resourcefulness were paramount in the kitchen. It is a celebration of the Victory Garden spirit, where families came together to cultivate and share the bounty of their homegrown produce. Enjoy this salad as a flavorful reminder of a bygone era, appreciating the resilience and creativity of those who found joy in the simplest of ingredients.
WW Corn Tomato Basil Salad:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- If using fresh corn, boil or steam it until cooked. If using canned or frozen corn, ensure it’s thawed or cooked according to package instructions.
- In a bowl, combine the corn, cherry tomatoes, and fresh basil.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the corn mixture and toss gently to coat.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving.
Nutrition Information (Per Serving, approximately):
- Calories: 150-200 kcal
- Protein: 3-5g
- Carbohydrates: 20-25g
- Fat: 8-10g
- Fiber: 3-5g
Keep in mind that these nutrition values are estimates and can vary based on the specific brands and quantities of ingredients used. Additionally, during World War II, people relied heavily on homegrown produce and simple, nutritious meals. This salad aims to capture the essence of that time, utilizing ingredients that would have been readily available or easily grown in Victory Gardens. Adjust the quantities based on your preferences and the availability of ingredients.