Cherry Tomato and Grilled Corn Salad

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
2 quarts

Ingredients
  • 1/2 cup champagne vinegar
  • 1 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 ears corn, grilled in their husks
  • 4 cups halved vine-ripened cherry tomatoes
  • 1/2 cup small dice Vidalia onions
  • 1 poblano pepper, diced small
  • 1/2 cup parsley, chopped
Directions

Whisk vinegar and oil, season with salt and pepper, to taste.

Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.


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