Farm-to-Table Corn & Tomato Salad Recipe With Fresh Mozzarella by Jan Mostrom
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The corn in our area this year has been exceptional, so I’ve found another easy 15-minute salad recipe to complement any of your summer meals. I served this fresh corn and tomato salad with mozzarella with simple baked chicken thighs, and it was easy and delicious. My best summer cooking doesn’t keep me in the kitchen too long!
To make this farm-to-table fresh vegetable salad recipe, you will need just a few simple ingredients. Here is your farm-fresh shopping list: fresh corn, fresh tomatoes, mozzarella cheese, green onions, fresh basil, white wine vinegar, salt, black pepper and extra-virgin olive oil. Great list, right? Not only do you get a healthy salad to eat, but the health benefits of corn, the health benefits or tomatoes, the health benefits of basil and the health benefits of olive oil!
Serve this corn salad as a side dish with your favorite dinners. The salad could even be served as a light lunch or even as a vegetarian dinner.
Cuisine: American
Prep Time: 15 Minutes
Rest Time: 15 Minutes
Total Time: 30 Minutes
Servings: 6
Ingredients
Dressing
- 3 tablespoons white wine vinegar
- kosher salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
Salad
- 6 ears fresh corn, husked and uncooked
- 2 cups red, yellow or orange grape tomatoes, halved
- 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
- 1 bunch green onions, thinly sliced
- 1 1/2 cups fresh basil leaves, torn or chopped
Recipe Notes
- Make extra salad dressing to use later (you won't be sorry).
- If you can't find fresh corn, you can used frozen.
- Instead of mozzarella, try crumbled feta cheese.
- If you don't have white wine vinegar, try apple cider vinegar, sherry vinegar, red wine vinegar or champagne vinegar.
- Store the salad in an airtight container in the fridge.
Here's how to make it:
- Make the dressing by combining the dressing ingredients in a jar or bowl and mixing well. Taste to see of more salt or pepper, if needed. Set aside.
- Cut off the corn kernels into a large serving bowl.
- Add the green onions, mozzarella and tomatoes.
- Drizzle the dressing on top of the corn mixture and toss well. Let the salad sit for 15 minutes or up to 2 hours to allow the dressing to soak in. Serve in salad bowls topped with the fresh basil, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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