Barbecued corn and tomato-sweet onion salad with fresh basil dressing and crumbled blue cheese

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Ingredients

  • For the salad:

  • 8 ears corn, barbecued/griddled in the husk, kernels removed
  • 1 sweet onion, halved and thinly sliced
  • 350g cherry tomatoes, halved
  • 225g blue cheese, crumbled
  • Fresh basil sprigs, for garnish

  • For the basil dressing:

  • 60ml rice wine vinegar
  • 10g chopped fresh basil leaves
  • 1 tsp caster sugar
  • Salt
  • Freshly ground black pepper
  • 120ml extra-virgin olive oil

Use imperial measurements

Method

How to make Barbecued corn and tomato-sweet onion salad with fresh basil dressing and crumbled blue cheese

For the salad:
1) Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving.

2) Top with crumbled blue cheese and garnish with basil sprigs just before serving.

3) Salad can be made 1 day in advance and served cold or at room temperature.

For the basil dressing:
1) Combine the vinegar, basil, sugar, 1/2 tsp of salt, 1/4 tsp of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.

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