Cherry Tomato And Grilled Corn Salad

By á-170456

Ingredients

• 1/2 cup champagne vinegar
• 1 cup extra-virgin olive oil
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 6 ears corn grilled in husks
• 4 cups halved vine-ripened cherry tomatoes
• 1/2 cup small-diced Vidalia onions
• 1 poblano pepper diced small
• 1/2 cup chopped parsley

Preparation

Step 1

Whisk vinegar and oil, season with salt and pepper, to taste.

Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.

This recipe yields 2 quarts.