Wednesday, July 9, 2014

Fresh Corn, Tomato and Mozzarella Salad

Fresh Corn, Tomato and Mozzarella Salad #TSRISummer #Salad #freshvegetable

Fresh Corn, Tomato and Mozzarella Salad is a bright refreshing taste of summer.  Garden fresh ingredients come together with fresh herbs and a dressing that really gives it an even lighter fresher taste.  Perfect for a summer side and it makes the perfect lunch!

I can not get enough of salads during the summer months, but lately lettuce has not been my thing.  So I have turned to fabulous vegetable salads like my Best Ever Broccoli Salad to satisfy this craving.

Pasta salads really rock my world, but on days like today where I am longing to taste the freshness of summer I grabbed a bunch of garden fresh ingredients (okay, they are actually market fresh) and tossed them with an incredible lemon and garlic dressing and sat down to enjoy lunch.

The fresh corn takes me back to a few years ago when Chad and I planted a garden full of corn.  I mean he is from Iowa, we should be able to grow corn...  Even in Arizona.  Well, I tended that corn, fertilized it (by shaking the tassels) watered it by hand.  That corn garden was my baby.  After a full season of tending the corn, using all natural gardening alternatives to deter pests and loving on my corn (can you tell I really babied this corn garden) the day finally came to harvest the corn.

The harvest: 3 ears.  Yes, you read that correctly my garden of corn stalks (12 or so) yielded 3 ears of corn.  I have to tell you though, my excitement was not suppressed by the low yield.  Chad and I took 2 ears of corn and dropped them in boiling water (with nothing added).  After a few minutes we took them out of the pot and ate them.

That was the best corn I have ever eaten in my life.  So what happened to the 3rd ear you ask?  I ate it straight off the cob.  It never made it to the kitchen.  AMAZING and it was so inspiring that I started enjoying fresh corn on the cob in dishes like this one.  I love it, and you will too.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Fresh Corn, Tomato and Mozzarella Salad #TSRISummer #Recipe #Salad #summer

Check out our favorite summer salad recipes:  Click on the image or the link and it will open each one in a new tab. 

Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables and tortellini pasta, making this Greek Pasta Salad  almost perfect.  Add a sweet and tangy dressing to the mix and you have yourself a perfect must try recipe! An easy make-ahead recipe.  Simply layer salad and pack dressing separately.  Add dressing and toss to coat when you are ready to serve.

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/05/orange-honey-rainbow-fruit-salad.html
Orange Honey Rainbow Fruit Salad recipe is like a party for your senses.  The orange honey dressing includes a secret ingredient that brings this salad to life.  Perfect make ahead cookout dish.  Prepare fruit the night before and store in plastic baggies in the refrigerator.  Assemble and drizzle with dressing when ready to serve.

http://www.theslowroasteditalian.com/2014/06/southern-style-macaroni-salad-recipe.html Nana's Southern Style Macaroni Salad is the best ever macaroni salad of all time.  It is creamy with the perfect crunch and a little tang.  It is exactly what I think of whenever summer sides come to mind.  This recipe is so easy you can whip it up in less than 30 minutes.

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Fresh Corn, Tomato and Mozzarella Salad
SERVES 6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min


4 ears fresh corn on the cob, cleaned and washed
1 (10.5 ounce) package grape tomatoes, halved
8 ounces fresh mozzarella, cut into bite size pieces
10 basil leaves, chiffonade (roll leaves and slice thinly)
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
2 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon fresh ground coarse black pepper

Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.

Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.  Shake to combine.  Pour dressing over salad.  Toss to combine.

Serve and enjoy!

COOK’S NOTES:  If you are traveling with this salad or making ahead; you can prep the salad and the dressing and wait to pour dressing over salad until ready to serve.  Refrigerate until ready to serve.

You can cook the corn if you prefer, I really enjoy the fresh taste of it uncooked in this salad.  The acid in the lemon juice will mellow out the starchiness of the corn and create a fabulous flavor.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

5 comments:

  1. Wow! A salad with all my favorites: corn, tomatoes, mozzarella, basil and garlic! It just doesn't get much better than this.

    ReplyDelete
  2. This looks so good. I've never really thought of putting corn into my salads but I will now.

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  3. I made this for dinner last night, added 2 cups of cooked bowtie pasta. Fantastic!

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  4. You are so funny...3 ears! Bless your heart! Yes, I'm a southern girl and with the best of meaning, I just said, Bless your heart. Such a cute story. The recipe sounds delicious. Thank you for it and the others also! PINNING!!!

    ReplyDelete
    Replies
    1. haha Thank you Kim. I have to say it was so worth it though. Best corn ever. Let us know if you try the recipe and how it goes. Enjoy!

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