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"Hunger is the best sauce in the world."--Cervantes

Fresh Corn Tomato Salad Recipe

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This recipe for Fresh Corn Tomato Salad is from Bubba and Nana's Best Recipes , 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:  
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn
2 cups red or orange grape tomatoes, halved
8 ounces fresh mozzarella, cut into small cubes
1 bunch scallions (white and green). thinly sliced
1 1/2 cups fresh basil leaves
Directions:
Directions:
First, par boil the corn for about 3 minutes, then put in cold ice water to stop the cooking. Let cool.

Whisk together the vinegar, 1 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 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.
Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This makes a nice and refreshing side dish in summer.

 

 

 

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