Recipe courtesy of Cheryl Smith

Cherry Tomato and Grilled Corn Salad

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 2 quarts
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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

  1. Whisk vinegar and oil, season with salt and pepper, to taste.
  2. 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.