3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups sliced tomatoes
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, honey, 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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Fresh from my garden Can’t Wait! Thanks again!
You are very welcome!!
🙂
Ah, a lovely new salad recipe to try – thank you!!
It’s healthy too!! xo Deb
Wish I could get YOUR honey!
I would love that too, but I don’t think I can ship it legally to where you are…. 😦
Smuggling? hehe!
You live in Canada, right? I’ll check if you want me to. I did manage to get 12 jars through customs at Heathrow… 🙂
Western Australia
I wasn’t even close!! 🙂
We did live in Canada when i was a kid!
Maybe I’m psychic… 🙂
Ha!
This looks absolutely delicious and colorful thanks so much for sharing!
You are very welcome!! I hope you enjoy it!!
xo Deb
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Reblogged this on Simple and Frugal Living and commented:
It’s that time of the year and dinner is starting to come from the garden. I go out each day to check on the plants and see what needs to be done. The other day I noticed ripe tomatoes and an eggplant waiting to be picked – Eggplant Parmesan came to mind. I also noticed that my sweet corn was ready made this recipe.
[…] Fourth Of July – Fresh Corn And Tomato Salad With Honey (romancingthebee.com) […]