3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups sliced tomatoes
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
- Fourth Of July – Beef Tenderloin Sandwiches With Honey Herb Mayonnaise (romancingthebee.com)
- Fourth Of July Honey Shrimp On The Barbie (romancingthebee.com)
- Spicy Penne Pasta Salad With Tomatoes And Artichokes (romancingthebee.com)