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Grilled Corn and Tomato - Sweet Onion Salad with Fresh Basil Dressing
Ingredients
- 1/4 cup rice wine vinegar
- 1/4 cup chopped fresh basil leaves
- 2 teaspoons honey
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup extra virgin olive oil
- 8 ears of grilled corn, kernals removed from the cob
- 1 small sweet onion, halved and thinly sliced
- 1 pint grape or cherry tomatoes, halved
- Fresh basil sprigs, for serving
- 4 ounces crumbled blue cheese (optional)
- diced avocado (optional)
Instructions
- Combine the vinegar, chopped basil, honey, salt, pepper and oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernals, onion and tomatoes in a large bowl. Add the dressing and toss to coat. Let sit at room temperature for 30 minutes before serving. The salad can be made one day in advance and stored, covered in the refrigerator.
- Optional: Can top with 4 ounces of crumbled blue cheese and a diced avocado just before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/