Corn, Tomato & Mozzarella Salad

By Kiwi

From The Slow-Roasted Italian

Ingredients

• 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

Preparation

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.