Roasted Corn and Tomato Salad
Serves:
6
Prep Time:
Cook Time:
Total Time:
For fresh, tender, sweet corn, look for ears that have small light yellow kernels. The larger and darker the kernels, the older the corn. Add the basil just before serving - basil turns dark when refrigerated.
Yield: 1 cup servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | apple cider vinegar |
| 2 tablespoons | balsamic vinegar |
| 4 tablespoons | extra-virgin olive oil |
| 2 teaspoons | sea salt |
| freshly ground black pepper, to taste | |
| 6 ears | fresh corn, husked |
| 2 cups | cherry tomatoes, quartered |
| 6 | green onions, thinly sliced |
| 8 ounces | mozzarella cheese, cubed |
| 1/4 cup | fresh basil leaves, sliced thinly |
Directions:
Whisk together vinegars, olive oil, salt, and pepper
