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Corn, Mozzarella, Tomato and Basil Salad

Joan
Adapated from The Slow Roasted Italian
Serves 16, 1 serving (1/2 cup)
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Course Salad
Servings 16

Ingredients
  

  • 12 ears fresh corn
  • 1 dry pint grape tomatoes, quartered
  • 6 oz fresh mozzarella cut into small pieces
  • 10 basil leaves, chiffonade (roll leaves and slice thinly)
  • 1/4 cup fresh lemon juice
  • 2 Tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Cook corn in boiling water for 5 minutes. Cool. Once cool, cut off the cob
  • Break up corn into a large bowl. Add tomatoes, mozzarella and basil. Mix well.
  • In a pint size mason jar, add lemon juice, olive oil, garlic, salt and pepper. Shake to combine.
  • Pour dressing over salad. Mix well. Keep refrigerated.
  • If not serving right away, wait until about 15 minutes before serving to dress.