Corn salads rule. They're almost foolproof. Especially in the peak of summer when corn is at its most sweet and flavorful. Cook some corn, slice it off the cob, combine with some other fresh seasonal vegetables and a nice vinaigrette, and you're good to go. This one, with cherry tomatoes and sweet onion, is a perfect picnic salad. Light, flavorful, herbaceous... an ode to the flavors of summer.
Corn, Tomato & Sweet Onion Salad with Basil Dressing
Adapted from a recipe by Bobby Flay
The basil and rice wine vinegar dressing is light, herbaceous, and pairs perfectly with the fresh corn, tomatoes, and sweet onion. This salad can be made a day in advance, and tastes great served cold or at room temperature.
Yield: Serves 4
Ingredients
- 8 ears of corn, cooked and kernels removed
- 1 sweet onion, halved and thinly sliced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup rice wine vinegar
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 8 ounces feta cheese, crumbled
- Fresh basil sprigs, to garnish
Directions
- Combine vinegar, basil, sugar, salt, pepper, and olive oil in a blender. Blend until smooth.
- Gently mix corn, onion, and tomato in a large bowl. Add dressing and toss coat. Season to taste with more salt and freshly ground pepper. Let sit at room temperature for 30 minutes before serving.
- Toss in crumbled feta cheese and basil sprigs just before serving.
