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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fresh Corn, Tomato and Mozzarella Salad Recipe

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This recipe for Fresh Corn, Tomato and Mozzarella Salad is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears fresh corn on the cob, cleaned and washed
1 (10.5 ounce) package grape tomatoes, halved
8 ounces fresh mozzarella, cut into bite size pieces
10 basil leaves, chiffonade (roll leaves and slice thinly)

¼ cup fresh lemon juice
¼ cup extra virgin olive oil
2 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon fresh ground coarse black pepper
Directions:
Directions:
Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside. 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.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
I cooked the corn first. Either way is good. I've also used shredded mozzarella when I didn't have fresh.

 

 

 

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