We eat a lot of salads around here. When the family was here for the holiday week-end recently, I sometimes served three salads as side dishes to the main entree. My daughter-in-law Josie let me borrow one of her favorite cookbooks called Love and Lemons. It’s a beautiful cookbook loaded with recipes using fresh ingredients. I found the recipe for corn and tomato salad in the book. Well…….in the book it’s called corn, tomato, and mozzarella salad, but instead of mozzarella, I used feta. So, I had to change the name up a little. Two foods say summer to me – fresh corn and basil from my herb garden. Since this salad had both, I loved it. In fact, I sneaked into the kitchen before bedtime and ate up the little bit that was left. I didn’t want to risk missing out on it.
I did a few things differently from the recipe. I cut the corn from the cob and sauteed it in a skillet with 1 teaspoon olive oil. I did not chop the spinach leaves, and as mentioned above, I used feta instead of mozzarella. Also, I doubled the recipe so that it would serve eight. The original recipe serves four.
- 2 ears fresh corn, husked
- 2 teaspoons extra-virgin olive oil
- 2 cups chopped baby spinach
- 1/2 cup halved cherry tomatoes
- 1 cup feta cheese
- 1/4 cup chopped green onions
- 1/2 cup thinly sliced fresh basil
- 1 teaspoon sherry vinegar
- Sea salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- Preheat grill pan to medium high heat. Brush the corn with olive oil and grill about 2 minutes per side, rotating until the kernels on all sides are tender and a few char marks form. (I cut the corn off of the cob and sauteed it in a skillet with 1 teaspoon the olive oil.) Allow to cool.
- Place the corn, spinach, tomatoes, feta, onions, and basil in a large bowl. Toss with 1 teaspoon olive oil, the sherry vinegar, and paprika. Season generously with salt and pepper.
I think you will enjoy this salad. Thank you for stopping in. We will see you back here tomorrow.
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