Fresh Corn and Tomato Salad
Recipe by:
Food Network Kitchens
-
15
6
Easy
- 3 tbsp white wine vinegar
- 2 tsp salt
- Freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 6 ears fresh corn, husked
- 300g red or orange grape tomatoes, halved
- 1 bunch spring onions (white and green), thinly sliced
- 225g fresh mozzarella, cut into small cubes
- 135g fresh basil leaves
1) Whisk the vinegar, salt, and 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.
2) Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, spring onions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let sit for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and toss.
2) Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, spring onions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let sit for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and toss.
