Recipe

Corn And Tomato Salad With Fresh Oregano Recipe


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Ingredients
  • 1/2 ts Dijon mustard
  • Freshly-ground black pepper; to taste
  • 1/8 ts Freshly-ground black pepper
  • 1/4 c Extra-virgin olive oil; plus
  • 3/4 c Basil leaves - ; washed, dried
  • 1 tb Extra-virgin olive oil
  • === FOR THE VINAIGRETTE ===
  • 2 tb White wine vinegar
  • 2 tb Canola oil
  • 1 pn Sugar
  • === FOR THE SALAD ===
  • Salt; to taste
  • 3/4 lb Cherry tomatoes; quartered
  • 10 Corn ears; husked
  • 1/4 ts Salt

Directions
  • Step #1 To make the vinaigrette: mix all vinaigrette ingredients except the oils in a food processor/blender & process until the basil is finely sliced.
  • Step #2 With the machine running, add the oils in a stream.
  • Step #3 Preheat the grill (or grill pan).
  • Step #4 Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) & grill, turning 4 times, for 3 mins on a side.
  • Step #5 Remove corn from grill & cool.
  • Step #6 Cut kernels from the cobs & mix with enough vinaigrette to cover generously.
  • Step #7 stir in the tomatoes.
  • Step #8 Spice up to taste with salt & pepper & serve.
  • Step #9 This recipe yields 4 to 6 servings.
  • Step #10 --.
  • Enjoy the Corn And Tomato Salad with Fresh Oregano recipe

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