Ingredients fresh corn tomato salad
3 tbsp White wine vinegar
2 tsp Kosher salt
1/4 cup Extra virgin olive oil
6 Ears fresh corn husked (4 cups corn kernels)
2 cup Red or orange grape tomatoes (halved)
1 bunch Scallions (white and green) thinly sliced
8 oz Fresh mozzarella cut into small cubes
1 1/2 cup Fresh basil leaves
how to make fresh corn tomato salad
Whisk the vinegar, salt, and pepper in a small bowl. dressing.
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth
Shear off the corn kernels with a sharp knife over a bowl.
Toss the tomatoes, scallions, and mozzarella.
Pour the vinaigrette over the salad and toss to coat.
Cover and let set for 15 minutes or up to 2 hours.
Before serving tear the basil over the salad and stir.
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