Simple summer corn & tomato salad
Simple summer corn & tomato salad might be just the main course you are searching for. This recipe makes 2 servings with 356 calories, 15g of protein, and 23g of fat each. For $3.11 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up fresh basil, ears of corn, parmesan, and a few other things to make it today. 330 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free diet. It is brought to you by Running to the Kitchen. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 79%, this dish is pretty good. Similar recipes include Simple Summer Cucumber, Onion and Tomato Salad, Tomato Corn Summer Salad, and Summer Tomato Salad With Corn Salsa.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
2 cups cherry tomatoes, halved
2 ears of sweet corn, removed from cob with a knife
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh basil, minced or chiffonade
parmesan shavings for garnish
1 tablespoon red wine vinegar
salt & pepper
1 shallot, thinly sliced
Equipment:
frying pan
bowl
whisk
Cooking instruction summary:
Combine corn, tomatoes and basil in a medium bowl.In a small skillet over medium heat, saute shallot with ½ tablespoon olive oil for 3-4 minutes until shallot is softened and just starting to brown.Transfer shallot to bowl with corn and tomatoes.In a separate small bowl, whisk together remaining olive oil and red wine vinegar.Pour dressing over salad, season with salt & pepper to taste and toss to combine.Garnish with shavings of fresh parmesan cheese and more basil if desired.
Step by step:
1. Combine corn, tomatoes and basil in a medium bowl.In a small skillet over medium heat, saute shallot with ½ tablespoon olive oil for 3-4 minutes until shallot is softened and just starting to brown.
2. Transfer shallot to bowl with corn and tomatoes.In a separate small bowl, whisk together remaining olive oil and red wine vinegar.
3. Pour dressing over salad, season with salt & pepper to taste and toss to combine.
4. Garnish with shavings of fresh parmesan cheese and more basil if desired.
Nutrition Information:
covered percent of daily need
