Looking for a light, fresh summer salad? Try our Florida roasted corn, tomato & basil salad complemented with a light vinaigrette. It’s perfect for that picnic dish you’ve been looking for and all the ingredients are fresh from Florida. Good for you too!
3 ears of white corn (with the husk left on), if you can’t find white, yellow is fine
2 pints of small tomatoes (preferably grape tomatoes)
7-8 basil leaves
1 Tablespoon, white wine vinegar
3 Tablespoons, olive oil
Directions for Grilling and Assembling
Grilling the corn: Take the three ears of corn (with husks) and place directly on a medium hot grill. Grill for 10-15 minutes, carefully turning the corn on all sides. Let cool, and remove the husks from the corn and throw away. After the corn has cooled a bit more, stand the husk on one end and cut the corn off into a bowl. [Note: if you don’t have husks on the corn, wrap it in a double layer of aluminum foil.]
Tomatoes: Rinse the tomatoes and slice each in half.
Basil: Take the basil leaves and wrap them in a tight roll (like a cigar) and thinly slice the leaves. [Known as julienning.]
1 Tablespoon of white wine vinegar
3 Tablespoons extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper
Using a whisk, stir until the dressing becomes emulsified.
Assemble: In a bowl, mix the corn, tomatoes and basil together. Add the dressing (you may not have to use all of it), stir and cool in the refrigerator for 20-30 minutes or serve at room temperature.
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