Last week RedEnvelope asked me to contribute to their “Anatomy of a Picnic Guide” and I wrote this post. That got me thinking of all the summer salads that we love to take on picnics and this one is by far our favorite for a side dish. It’s so easy, but so good!
Fresh Corn and Tomato Salad
3 cups corn (from 4 ears of corn or about 3/4 of a bag of Fire-Roasted Corn from Trader Joe’s).
1 cup of cherry or grape tomatoes cut in half
1/2 cup cubed fresh mozzarella
6 basil leaves, chiffonade
1/4 cup good olive oil
3 tablespoons balsamic
1 teaspoon dijon
salt and pepper
a pinch of sugar
This is my go to vinaigrette that I use on almost every salad. (I don’t always add the pinch of sugar). The mustard emulsifies the ingredients and makes it the perfect consistency. I make it in a jar and then add it to the salad just before serving.