Fresh Corn and Tomato Salad
Serve this corn tomato salad on its own, on pasta or even as a taco topper for an extra-fresh flavor.
Prep time:
Serving size: 6
Calories per serving: 99
Ingredients:
Serving size: 6
Calories per serving: 99
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh cilantro leaves
Directions:
Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
Source: foodnetwork.com
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
