Fresh Corn Tomato Salad

Photo by Chef ..
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    tablespoons white wine vinegar

  • 2

    teaspoons kosher salt

  • Freshly ground black pepper

  • 1/4

    cup extra-virgin olive oil

  • 6

    ears fresh corn, husked (about 4 cups corn kernels)

  • 2

    cups red or orange grape tomatoes, halved

  • 1

    bunch scallions (white and green), thinly sliced

  • 8

    ounces fresh mozzarella, cut into small cubes

  • 1 1/2

    cups fresh basil leaves

Directions

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. 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. Before serving tear the basil over the salad and stir.

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