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Fresh Corn and Tomato Salad

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy
3 tbsp white wine vinegar
2 tsp salt
Freshly ground black pepper
4 tbsp extra virgin olive oil
6 ears fresh corn, husked
300g red or orange grape tomatoes, halved
1 bunch spring onions (white and green), thinly sliced
225g fresh mozzarella, cut into small cubes
135g fresh basil leaves
1) Whisk the vinegar, salt, and 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.

2) Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, spring onions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let sit for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and toss.

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