Fresh Corn, Tomato and Mozzarella Salad

By Emcneil

Ingredients

• 4 ears fresh corn on the cob, cleaned and washed
• 1 (10.5 oz) package grape tomatoes, halved
• 8 oz fresh mozzarella, cut into bite-size pieces
• 10 leaves fresh basil, 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 freshly ground black pepper, coarsely ground

Preparation

Step 1

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Step 1
Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside.
Step 2
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.
Step 3
Serve and enjoy.