Roasted Corn Tomato Basil Salad
A light salad for your warm weather get togethers that combine all the flavors of the summer and garden.
Ingredients
- ½ cup diced red onion
- 1 cup halved grape tomatoes
- 5 cobs of corn shucked
- ¼ cup basil roughly chopped
- ¼ cup white wine vinegar
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- Juice from half of a lime about 1 tablespoon
Instructions
- Preheat the grill to medium heat.
- Lightly spray corn with olive oil cooking spray and grill over medium heat until just charred, about 7 minutes total, rotating as needed.
- Allow the corn to cool slightly.
- Cut the corn from the cob and toss with diced onion and grape tomatoes.
- Meanwhile, whisk dressing ingredients in a one cup liquid measuring cup.
- Pour over salad, feeling free to reserve some dressing if you are a “light dresser” for salads.
- Toss again, sprinkle the basil on top and give it one more stir.
Notes
As with most summer salads, the flavor will be best if you allow it to rest a few hours prior to serving. Enjoy!
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