Corn, Tomato and Mozzarella Salad
A simple summer salad that tastes great served alongside any BBQ menu.
Servings 6 servings
Ingredients
- 3 ears of corn, kernels shaved off with a knife
- 1 ½ tablespoons olive oil (plus more for brushing corn)
- 2 ½ cups fresh baby spinach, chopped
- ¾ cup cherry tomatoes, halved
- 1 ½ 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
- ½ cup basil, chopped
- 1 ½ tablespoons white balsamic vinegar (you can sub with Champagne if preferred)
- desired amount of sea salt and freshly ground black pepper
Instructions
- 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.
- While corn cools, prep the rest of the salad.
- 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!