Fourth Of July – Fresh Corn And Tomato Salad With Honey

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.

19 thoughts on “Fourth Of July – Fresh Corn And Tomato Salad With Honey

  1. Fresh from my garden Can’t Wait! Thanks again!

  2. jmgoyder says:

    Ah, a lovely new salad recipe to try – thank you!!

  3. This looks absolutely delicious and colorful thanks so much for sharing!

  4. [...] Fourth Of July – Fresh Corn And Tomato Salad With Honey (romancingthebee.com) [...]

  5. Simple Farming says:

    Reblogged this on Simple and Frugal Living and commented:
    It’s that time of the year and dinner is starting to come from the garden. I go out each day to check on the plants and see what needs to be done. The other day I noticed ripe tomatoes and an eggplant waiting to be picked – Eggplant Parmesan came to mind. I also noticed that my sweet corn was ready made this recipe.

  6. [...] Fourth Of July – Fresh Corn And Tomato Salad With Honey (romancingthebee.com) [...]

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