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Corn, Tomato & Mozzarella Salad


From The Slow-Roasted Italian

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Rate this recipe 4.1/5 (22 Votes)


  • 4 ears fresh corn on the cob, cleaned and washed
  • 1 (10.5 ounce) package grape tomatoes, halved
  • 8 ounces fresh mozzarella, cut into bite size pieces
  • 10 basil leaves, chiffonade (roll leaves and slice thinly)
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground coarse black pepper


Adapted from


Step 1

Roast corn in their husks for 45 minutes at 400 deg F
Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside.

Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.

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