Summer Tomato & Mozzarella Salad

This salad hits all the right notes - it's got crunchy corn, sweet and tart tomato, creamy mozzarella and the freshness of basil. There's no heat involved, so it's a cinch to make. After dressing the salad I covered it and put it in the fridge for 10-15 minutes to let all the flavors meld together, but it's ready to go whenever.

And a confession. After making this simple, delicious, healthy salad for dinner, Sky and I were watching some food show and got a crazy craving for mozzarella sticks. So we ran out to a pizza place on Barracks Row and got them. It seemed dishonest not to share that part of the story.

Makes two servings (or four as side dishes)
Total time to cook: 10 minutes

1 medium tomato, diced
Kernels from two ears of corn
1 medium ball of fresh mozzarella, cubed
1/2 cup chopped basil leaves
4 tbsp olive oil
2 tbsp white wine vinegar
Black pepper

- Mix the vegetables, cheese and basil together. In a small bowl, whisk the olive oil and vinegar. Season with black pepper and dress the salad.
- Cover with plastic wrap and chill for 10-15 minutes before serving.

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