Fresh Corn and Tomato Salad

Name: Fresh Corn and Tomato Salad
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons white wine vinegar; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 6 ears fresh corn, shucked; 2 cups red or orange grape tomatoes, halved; 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes; 1 bunch scallions, thinly sliced; 1 1/2 cups fresh basil leaves

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Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $3.62 /serving

Author : Food Network Kitchen

side dish tomato salad

Ingredients

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3 tablespoons white wine vinegarKosher salt and freshly ground black pepper1/4 cup extra-virgin olive oil6 ears fresh corn, shucked2 cups red or orange grape tomatoes, halved8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes1 bunch scallions, thinly sliced1 1/2 cups fresh basil leaves

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Instructions

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Step 1

Whisk together the vinegar, 2 teaspoons salt and some 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.

Step 2

Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

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