Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Tomato and Corn Caprese Salad
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 400
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 21 g
- Cholesterol
- 62 mg
- Sodium
- 766 mg
This beyond classic salad intersperses tomato and mozzarella slices in a circle on a platter. It is said to have originated on the island of Capri (hence: Caprese). It’s a summer into fall dish that depends heavily on the tomato season. That said, I always want to add something with more texture or variety. I use thinly sliced green beans or fresh peas for texture. Then, I discovered what a couple of ears of corn could do here. Cut right off the cob, seasoned and mixed in makes this salad have more natural sweetness. It even welcomes that light starchy note from the corn. Don’t have fresh corn? Use frozen corn, defrosted or canned corn, drained, seasoned and mixed in.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 400
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 21 g
- Cholesterol
- 62 mg
- Sodium
- 766 mg
Ingredients
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Directions
- Make the dressing: In a medium bowl, whisk together the olive oil and balsamic with the mustard and 1 tablespoon water. Taste for seasoning.
- The corn: Shuck the corn and remove the silky strands. Wipe the corn with a damp kitchen towel to really clean it. Then, stand the cob up on your cutting board. Use a fairly large knife and slide it down the length of the cob to cut away the kernels. Don’t dig too deep with the knife so you get the kernels and leave all the chewy cob behind. Rotate the cob after each cut until cleaned.
- Make the salad: Place the vine-ripened and cherry tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh-side up, on a large serving platter or individual plates. Season them with salt and black pepper and drizzle with some of the dressing. Sprinkle them with the Parmesan and sugar.
- Add the corn to the remaining dressing.
- Serve: Intersperse the mozzarella slices with the tomatoes, drizzle with all of the corn and dressing and top with the basil and some more Parmesan
