Corn and Cherry Tomato Salad with Fresh Mozzarella, Basil and Lemon.Course: Salad, Lunch, DinnerCuisine: AmericanDifficulty: Easy
The Jimtown Store was a place that was truly special. A wonderful store that offered the best breakfasts, muffins, cookies and sandwiches. The store had all sorts of wonderful eclectic wares from antiques to cookbooks to old fashioned candy to toys to artisan foods. It was always a favorite spot of mine and the proprietor is someone I look up to. She has great taste, style, great recipes and foods and so creative. It sadly closed but this is her cookbook which I use all the time. It is a favorite and I own two.
This salad is a family favorite and my go to when the corn tastes like summer and the tomatoes are perfectly ripe and sweet. The addition of basil, lemon and fresh mozzarella just makes it so incredibly perfect and flavorful. Sometime I use the fresh mozzarella that I slice and sometimes I use the balls like the recipes calls. I have also added Endive to the salad to give some crunch. This is simple but a summer masterpiece both in taste and presentation. ***Part of this can be made 1 day before.
16oz bocconcini (fresh small mozzarella balls), drained
4 tablespoons Lemon olive oil
Crushed red pepper flakes
Freshly ground pepper
2 (10oz) baskets of cherry tomatoes, different colors, if large cut in half
1 1/2 -2 cups fresh cut corn kernels, cut from 2-3 cobs
12-16 fresh basil leaves
- In a large bowl, toss the balls with oil, teaspoon salt, 1/4 freshly ground pepper, and red pepper flakes. Cover and refrigerate OVERNIGHT.
- About 60 minutes, before serving, return the balls to room temperature. Gently add the corn and tomatoes and toss.
- Right before serving, stack the basil leaves in a tidy pile and cut into thin strips and toss in the salad.
- Pour the salad into a pretty serving dish and garnish with more basil and finish with a sprinkle of Maldon Salt.