What makes it special?
Why I love this dish for a dinner party is that it highlights summer with the fresh corn and heirloom tomatoes. The honey-lime dressing is really simple and can be made ahead. And the corn can be shucked and grilled ahead and then just cut off the cob in large rows right as you are serving. You could add grilled chicken or steak or salmon to this salad to make it an entree as well.
Ingredients
- 2-3 cups mixed greens
- 3 ears fresh corn, husked
- 1 pint mixed red and yellow mini heirloom tomatoes
- 2 medium heirloom tomatoes
- 1/3 red onion, sliced
- 3 Tablespoons fresh basil
- 4 oz fresh mozzarella
- 3 Tablespoons honey
- 2 limes, zest and juice
- 1/2 cup olive oil
- Sea Salt or Maldon Salt & fresh ground pepper
Method
- Cook corn on grill or grill pan or boil. Cut kernels from the cob and discard cob.
- In a small bowl make the dressing by combining honey, lime, olive with salt and pepper. Adjust to desired sweetness or tartness and set aside. Can be made ahead.
- Slice mini-heirloom tomatoes in half or quarters and slice larger heirlooms into 1/2-inch pieces
- Chiffonade the basil by layering them and rolling them up and then chopping. This just easily gets them into same-size pieces.
- In a medium bowl or serving bowl combine corn, tomatoes, red onion, mozzarella and toss with some of the honey-lime dressing. Reserve the remaining to serve on the side.
- On the plate add a small mound of mixed greens and then a generous amount of the corn and tomato salad on top. Top with basil chiffonade when ready to serve.
*Note: Cubed avocado and bacon also makes a good addition to this dish
Kitchen Tools
- Medium bowl
- Cutting board
- Chef’s knife
- Small bowl
- Whisk
- Zester
- Serving dish and spoon for salad
Cook. Connect. Repeat.
