Summer Corn Salad
bonCook products used: FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pepper
Ingredients
3 tablespoons white wine vinegar
FRENCH PANTRY Sel Gris Salt
FRENCH PANTRY 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 scallion, thinly sliced
1 1/2 cups fresh basil leaves
Directions
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.
Shear off the corn kernels with a sharp knife over a bowl. (you should have about 4 cups). Toss in the tomates, 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.
This is a summer staple side dish when corn is in season. The combination of corn and tomatoes is perfect, and of course the mozzarella cheese and basil.
All the tastes of summer without cooking this fresh salad.