Some people LOVE the summertime heat and long for it year round, others, like me, prefer the milder cooler temps of Fall, Spring and even Winter. I do however, enjoy all the farmer’s markets with the fresh veggies that summer makes possible. I will admit that I don’t love vegetables as much as I should, so finding creative ways to put them in my diet can be challenging, so this fantastic Fresh Corn Caprese Summer Salad recipe is exciting for me.
If you are feeling adventurous when you make this, then change up the balsamic vinegar and olive oil that you use. You can really make this salad your signature dish by choosing your favorite combination of Olive oil and Balsamic vinegar, and with so many to choose from at The Olive Vault, you can create something new each time you make it.
Fresh Corn Caprese Summer Salad
Ingredients:
6 ears of fresh corn removed from the cob.
1 cup Grape Tomatoes
8 oz fresh mozzarella pearls
1/2 cup diced red onion.
1/3 cup chopped fresh basil.
4 TBSP Olive oil (Tuscan Herb, Persian Lime or Cilantro Garlic)
2 TBSP Traditional Balsamic
2 TBSP Garlic White Balsamic
Salt & Pepper to taste
Directions:
Heat 1 TBSP of olive oil in a skillet and sauté corn for about 3 minutes on medium high heat to remove some of the starchiness, then spread corn out onto a baking sheet to cool. In a medium sized bowl, add tomatoes, red onion, mozzarella, and basil, set aside, and make dressing. In a measuring cup, add the remaining olive oil, the balsamic vinegars, salt & pepper, then whisk to combine. Add cooled corn to the bowl, toss ingredients together to combine then drizzle the dressing over the salad and toss again to coat. Add additional salt or pepper to taste if needed. Chill for approximately 1 hour before serving. You have now created a wonderful easy Super Summer Salad that will be a wonderful addition to your next picnic or as your new favorite snack.