Corn and Tomato Salad

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  • 3 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 6 ears fresh corn, husked (about 4 cups corn kernels)
  • 2 cups red or orange grape tomatoes, halved
  • 1 bunch scallions (white and green), thinly sliced
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1 1/2 cups fresh basil leaves


  1. Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  2. Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Nutritional Information:
  • Smartpoints 11
  • Calories 326
  • Total Fat 18 g
  • Saturated Fat 5 g
  • Protein 13 g
  • Total Carbohydrates 37 g
  • Sugar 10 g
  • Fiber 3 g
  • Cholesterol 19 mg
  • Sodium 457 mg

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PIN IT.. TO Remember it!