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Corn and Tomato Salad
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Description
With fresh corn cut straight from the cob, cherry tomatoes, spices, and a light dressing, this Corn and Tomato Salad is perfect for a summer lunch or dinner.
Ingredients
- 4 ears Corn On The Cob
- 2 cups Cherry Tomatoes, Quartered
- ½ Red Onion, Diced
- ¼ cups Fresh Basil, Chopped
- 3 sprigs Fresh Oregano
- ¼ cups Olive Oil
- 2 Tablespoons White Balsamic Vinegar
- Sea Salt And Pepper, To Taste
Preparation
Place corn cobs into a large pot of boiling water and boil for 7 minutes. Shock corn by submerging into a large bowl of water (I do this so that the corn stops cooking and still has a slight crunch to it). Remove corn from water and set aside to cool.
In a medium bowl, combine tomatoes, onion, basil and oregano. Lightly toss to mix together.
Cut corn off the cobs and toss in salad mixture. Pour olive oil and white balsamic vinegar over salad and toss to coat. Season with sea salt and pepper.
Serve immediately or refrigerate until ready to serve. Enjoy!
Note: Salad will keep, covered, in refrigerator for about 5 days.
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