I am a big fan of summer salads. Summer is all about the backyard gatherings with family and friends, and when you have a gathering, you have to have great food. This Corn, Tomato and Mozzarella Salad is a seasonal favorite, I am sure you can see why!
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Corn, Tomato and Mozzarella Salad:
The title pretty much says it all…this salad has fresh, sweet gilled corn, cherry tomatoes, and those little mozzarella pearls you can find in the specialty cheese aisle. But this gorgeous salad also has, shallots, baby spinach, basil and a simple dressing of olive oil and smooth white balsamic vinegar. So fresh, so pretty, so summer!
You can grill the Corn Indoors or Out!
This recipe calls for grilled corn. You can grill outside on the BBQ grill or indoors on a grill pan.
The Dressing:
For this dressing I use a good quality extra virgin olive oil and a smooth white balsamic vinegar. The brand I use is called Prelibato and comes straight from Italy. I love it because it isn’t super acidic like so many vinegars. It’s smooth and mild and honestly, I could drink it straight out of the bottle. But I won’t…at least not often. That said, you can also find white balsamic vinegar at most grocery stores, or sub with a champagne vinegar.
And if you’re worried about buying a vinegar you’ll only use for this recipe, don’t be! I have many salad recipes that use white balsamic.
What to Serve this Salad With:
I love this salad served alongside my Tender BBQ Chicken Breasts, or a Simple Filet Mignon.
The Recipe: Corn, Tomato and Mozzarella Salad
What you need:a good knife, Prelibato White Balsamic or Champagne Vinegar, and my favorite, Maldon’s Flaked Sea Salt! If you are grilling the corn indoors you’ll need a grill pan.
A simple summer salad that tastes great served alongside any BBQ menu.
- 3 ears of corn, kernels shaved off with a knife
- 1 1/2 tablespoons olive oil (plus more for brushing corn)
- 2 1/2 cups fresh baby spinach, chopped
- 3/4 cup cherry tomatoes, halved
- 1 1/2 cups small mozzarella pearls packed in water, of course you may always cut a larger ball of fresh mozzarella packed in water into small cubes
- 1 tablespoons finely diced shallots
- 1/2 cup basil, chopped
- 1 1/2 tablespoons white balsamic vinegar (you can sub with Champagne if preferred)
- desired amount of sea salt and freshly ground black pepper
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If grilling indoors on a grill pan: heat pan on medium heat, add olive oil to pan. When oil is hot add corn to pan and cook each side for three minutes or until golden. Total time about 9 minutes.
If cooking outdoors on a grill: Preheat grill to on medium/high heat. Brush olive oil on corn. Place corn on hot grill and cook for 2-3 minutes a side, until just slightly golden, about 9 minutes total.
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While corn cools, prep the rest of the salad.
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Place prepped spinach, tomatoes, basil, mozzarella, and shallots into a bowl. When corn is cooled, shave corn off the cob with a knife and add to bowl. In a small cup, whisk olive oil and vinegar, add a pinch of sea salt and whisk again. Toss with salad. Sprinkle with sea salt and pepper. to taste. Toss again and enjoy!
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