Fresh Corn and Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is so simple and delicious. Ingredients:
3 tablespoons white wine vinegar |
2 teaspoons kosher salt |
fresh ground black pepper |
1/4 cup extra virgin olive oil |
6 ears fresh corn, husked (about 4 cups corn kernels) |
2 cups grape tomatoes, halved |
1 bunch scallion, thinly sliced (white and green) |
8 ounces fresh mozzarella cheese, cut into small cubes |
1 1/2 cups fresh basil leaves |
Directions:
1. Whisk the vinegar, salt, and pepper in a small bowl.
2. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
3. Shear off the corn kernels with a sharp knife over a bowl.
4. Toss in the tomatoes, scallions, and mozzarella.
5. Pour the vinaigrette over the salad and toss to coat.
6. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
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