Golden Corn Salad with Tomatoes, Mozzarella, and Fresh Basil
Fresh corn, tomatoes, bell pepper, and potatoes are tossed together with a fresh basil vinagirette and mozzarella cheese in this end-of-summer salad.
Yield: 5-6 servings
Ingredients
1 lb small yellow potatoes, peeled and cut into ½-inch cubes
3 cups fresh corn kernels (about 4 ears of corn)
20 oz small heirloom tomatoes, quartered
1 red bell pepper, seeded and cut into ½-inch pieces
¼ cup minced shallots
3 tbsp white balsamic vinegar
1 tbsp dijon mustard
½ tsp kosher salt
3 tbsp extra virgin olive oil
6 cups thinly sliced kale leaves
½ cup thinly sliced basil
½ lb fresh mozzarella balls, quartered
Instructions
Place the potatoes in a small pot. Cover with cold water and then bring to a boil. Cook for 11 minutes. Drain and let cool while you prepare the rest of the salad.
In a large bowl, toss together the potatoes, corn, tomatoes, and bell pepper.
In a small bowl, combine the shallots, white balsamic vinegar, dijon mustard, salt, and black pepper. Slowly add in the olive oil, stirring constantly. Toss with the corn mixture. Add in the kale, basil, and mozzarella. Toss to combine and then season with salt, to taste.