Fresh Corn Salad with Cherry Tomatoes and Mozzarella
Simply Marinated Heirloom Tomatoes
January 21, 2017
Watermelon, Arugula and Pine Nut Salad
January 21, 2017
Fresh Corn Salad with Cherry Tomatoes and Mozzarella
Make this simple but tasty salad during the summer months when fresh corn is at its height of sweetness and heirloom cherry tomatoes are abundant.
Ingredients
Directions
Heat your oven to 425°F.
Place the tomatoes and corn kernels on a large sheet pan. Drizzle with 2 tbsp Colavita Olive Oil and sprinkle with sea salt.
Roast in the oven for about 20 minutes, until the tomatoes are charred and wilted. Turn the pan once or twice during the roast, and you can stir up the corn so it doesn't stick to the pan.
Remove the vegetables from the oven and place them in a serving bowl.
Drizzle with another 2 tbsp Colavita Olive Oil and the White Balsamic Vinegar. Mix well.
Season with salt and freshly ground black pepper.
Drain the burrata (it often comes in a water package) and place one ball on either side of the serving bowl.
Sprinkle fresh basil over the top of the salad. You can add another drizzle of Colavita EVOO if you like. Serve!
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Ingredients
Directions
Heat your oven to 425°F.
Place the tomatoes and corn kernels on a large sheet pan. Drizzle with 2 tbsp Colavita Olive Oil and sprinkle with sea salt.
Roast in the oven for about 20 minutes, until the tomatoes are charred and wilted. Turn the pan once or twice during the roast, and you can stir up the corn so it doesn't stick to the pan.
Remove the vegetables from the oven and place them in a serving bowl.
Drizzle with another 2 tbsp Colavita Olive Oil and the White Balsamic Vinegar. Mix well.
Season with salt and freshly ground black pepper.
Drain the burrata (it often comes in a water package) and place one ball on either side of the serving bowl.
Sprinkle fresh basil over the top of the salad. You can add another drizzle of Colavita EVOO if you like. Serve!