The official kick off to summer is here! Happy Memorial Day, weekend! I am sharing a family fave and summer staple in our house that is a guaranteed hit at your next summer party or BBQ! It's easy to make and very delish! I love using fresh corn kernels cut right from the cob. I promise you don't have to cook them as the dressing softens them up a bit. This salad literally tastes like summer! Enjoy!
FRESH CORN & TOMATO SALAD
3 tablespoons white vinegar
1 teaspoon kosher salt
freshly ground pepper
¼ cup extra virgin olive oil
6 ears fresh corn, husked
2 cups red grape tomatoes, halved
1 bunch scallions, thinly sliced
8 ounces fresh mozzarella, cut into cubes
1 ½ cups fresh basil
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.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and stir.
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