Farmers Market Corn & Tomato Salad Recipe With Fresh Mozzarella (7 Ingredients, 25 Minutes) Salads Side Dishes Vegetarian Vegetables Gluten-free Farm to Table Recipe Budget Recipes

The corn in our area this year has been exceptional, so I’ve found another easy 15-minute salad recipe to complement any of your summer meals. I served this fresh corn and tomato salad with mozzarella with simple baked chicken thighs, and it was easy and delicious. My best summer cooking doesn’t keep me in the kitchen too long!

To make this farm-to-table fresh vegetable salad recipe, you will need just a few simple ingredients. Here is your farm-fresh shopping list: fresh corn, fresh tomatoes, mozzarella cheese, green onions, fresh basil, white wine vinegar, salt, black pepper and extra-virgin olive oil. Great list, right?

Not only do you get a healthy salad to eat, but the health benefits of corn, the health benefits or tomatoes, the health benefits of basil and the health benefits of olive oil.

Serve this corn salad as a side dish with your favorite dinners. The salad could even be served as a light lunch or even as a vegetarian dinner.

Cuisine: American
Prep Time: 10 Minutes
Rest Time: 15 Minutes
Total Time: 25 Minutes
Servings: 6

Ingredients

Dressing

• 3 tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil

Salad 

• 6 ears fresh corn, husked and uncooked
• 2 cups red, yellow or orange grape tomatoes, halved
• 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
• 1 bunch green onions, thinly sliced
• 1 1/2 cups fresh basil leaves, torn or chopped

Here's how to make it: 

1. Make the dressing by combining the dressing ingredients in a jar or bowl and mixing well. Season with kosher salt and freshly ground black pepper. Set aside. (If you don't have white wine vinegar, try apple cider vinegar, sherry vinegar, red wine vinegar or champagne vinegar. Make extra salad dressing to use later, you won't be sorry.)
2. Cut off the corn kernels into a large serving bowl. (If you can't find fresh corn, you can used frozen.)
3. Add the green onions, mozzarella and tomatoes. (Instead of mozzarella, try crumbled feta cheese.)
4. Drizzle the dressing on top of the corn mixture and toss well. Let the salad sit for 15 minutes or up to 2 hours to allow the dressing to soak in. Serve in salad bowls topped with the fresh basil, if desired. Store the salad in an airtight container in the fridge.

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