6
Jun
Corn and Tomato Salad
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Sometimes it’s hard to think of a healthy side to take to a picnic or cookout in the summer, because many things have to be served hot, or need to be refrigerated until it’s time to eat. I have an easy, healthy, fresh side that is perfect for your next summer gathering, and it can be served at room temperature!
Ingredients
- 6 ears of corn
- 1 pound of tomatoes (grape, campari, vine-ripened all work great)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- salt and pepper
- 2 tablespoons fresh basil leaves
Instructions
- Steam the corn in a large steamer basket for about 5 minutes.
- Whisk the olive oil, apple cider vinegar, salt and pepper in a large bowl.
- Once the corn is cooled, use a knife to cut the kernels off the cobb and place in the bowl with the dressing.
- Slice the tomatoes into bite-size pieces (or in half if using cherry or grape tomatoes) and add to the bowl.
- Roll the basil leaves up and cut into strips with kitchen scissors, so they form tiny ribbons. Add basil to the bowl and gently stir all together.
- Add more salt and pepper to taste.
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