Corn and Tomato Salad with Basil Vinaigrette
Ingredients
Salad:
- 2-1/2 cups cooked corn, cut off the cobs (approximately 4 cobs)
- 4 rashers bacon (optional – omit for vegetarians)
- 12 mini tomatoes (such as cocktail, cherry, grape, etc.), cut in half
- 3 tbsp red onion, cut into a fine dice
- 1/4 cup red pepper, cut into a fine dice
- Salt and pepper, to taste
- Fresh basil leaf, for garnish
Basil Vinaigrette:
- 4 tbsp neutral oil (such as canola or safflower)
- 2 tsp white wine vinegar
- 1 tsp red wine vinegar
- 1 tbsp finely chopped fresh basil (*see tip on how to chop basil)
- 1/2 tsp dijon mustard
- pinch of salt
Instructions
Salad:
- Cook bacon until crisp. Crumble into pieces and place in a large bowl.
- Add tomatoes, corn, onion and red pepper to bowl. Drizzle with basil vinaigrette (see recipe below) and toss to coat.
- Season with salt and pepper and garnish with a basil leaf.
Basil Vinaigrette:
- Combine all vinaigrette ingredients in a small bowl and whisk together. Use on corn salad or other summer salads.
Notes
*Tip for cutting basil leaf: Take a few large basil leaves and roll them up together very tightly, as though rolling a cigar. With a sharp knife, cut through roll in thin strips. Chop up strips into smaller pieces.