Fresh Corn and Tomato Salad
- Level: Easy
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 346 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 19 milligrams
- Sodium
- 457 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 3 grams
- Protein
- 13 grams
- Sugar
- 10 grams
- Total: 30 min
- Active: 15 min
Ingredients
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves
Directions
- Whisk together the vinegar, 2 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.