Friday, June 24, 2016

Fresh Corn and Tomato Salad

My office recently had a potluck and I decided to take advantage of all the delicious summer produce at the farmer's market. I found this recipe and it sounded like a great option. I prepped most of the salad the night prior and it received rave reviews at the potluck. This was the first food devoured by my coworkers and many for them wanted the recipe. If you're in the mood food for an easy, tasty summer salad, look no further.

Adapted from Food Network Kitchen

3 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil
2 teaspoons salt
generous pinch of black pepper
7 ears of corn, shucked
2 cups halved cherry tomatoes (if using regular tomatoes, remove the seeds before chopping)
8 ounces fresh mozzarella, cut into small cubes
1/2 bunch scallions (about 4 scallions total), white and green parts thinly sliced
1 1/2 cups fresh basil leaves

In a bowl, whisk together the vinegar, oil, salt and pepper. Set aside. Bring a large pot of water to boil. Once boiling, cook the corn for 4 minutes, just long enough to remove the starchiness while keeping the corn crisp. Remove the corn from the boiling water and submerge in an ice bath or run under cold water. When you can handle the corn, slice off the kernels. In your serving bowl, mix together the corn, tomatoes, cheese and scallions. Mix in the dressing and toss, allowing the dressing to soak in for at least 15 minutes and up to 2 hours. When ready to serve, tear the basil leaves by hand and add to the salad. Toss together and enjoy.

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