Roasted Corn and Tomato Salad
Laurie
ingredients
- 6 medium vine-ripened tomatoes
- 1 1/2 cups roasted corn kernels
- 1 small red onion, 1/4" diced
- 6 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1/2 tsp kosher salt to taste
- 1/4 cup fresh basil leaves, julienne
- Freshly ground pepper to taste
- 1 cup large toasted croutons (homemade, if possible)
directions
- 1
Core tomatoes and cut into 1/2" cubes.
- 2
Combine tomatoes, corn, diced onions, olive oil, vinegar, salt, basil and pepper in large bowl and toss gently to blend. Let sit for a few minutes.
- 3
Add croutons and toss just before serving.
Source: Laurie
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