For the summer holidays, we frequently get together with a number of family friends at a local lake. As part of the tradition, everyone will typically bring a dish or two to share. One that we've been bringing recently is our homemade tomato corn salad.

It was originally created as something healthy for our family to eat that wasn't your typically lettuce-based salad. It continues to evolve based on the seasons, and what's at hand, but this is the broad outline:

Vegetables
2 1/2 pounds grape tomatoes, halved
2 cups corn kernels (frozen, or sliced off the cob)
6 cloves garlic, minced (approx. 2 tablespoons)
15 1/2 oz. chickpeas
2 tbsp capers
8 oz. black olives, sliced
2 c cilantro or parsley, minced (approx. 1 bunch)
1/3 c fresh basil, chiffonade (fine sliced)

Dressing
1 t marjoram, ground
1 t oregano, ground
2 t basil, ground
1 t kosher salt
1 t mustard powder
1 tbsp horseradish mustard
1 t smoked paprika
1 t chile coban
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp stevia

Directions

1. Combine vegetables.

2. Combine all dry spices in a separate bowl. Add oil, vinegar, lemon juice, and mustard. Whisk thoroughly to make a thick dressing.

3. Toss dressing with salad. Chill.