Today I am sharing a recipe I have been making for years! It is the BEST salad for summer! Bring this to your 4th of July BBQ, whip it up for a picnic on the beach…it is so delish. The key is fresh corn off the cob, uncooked…TRUST ME! Enjoy!
FRESH CORN & TOMATO SALAD
3 tablespoons white wine vinegar
2 teaspoons kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil
6 ears of fresh corn, husked
2 cups cherry tomatoes, halved
1 bunch scallions, thinly sliced
8 ounces fresh mozzarella, cubed
Fresh basil leaves
Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours in the fridge. Before serving, tear the basil over the salad and stir.
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