Golden Corn Salad with Tomatoes, Mozzarella, and Fresh Basil
Recipe GLPR69c82bdd547d58
A vibrant, fresh salad featuring sweet corn kernels, tender roasted potatoes, and creamy mozzarella pearls, combined with ripe heirloom tomatoes, crisp red bell pepper, and nutritious kale. Tossed with a bright white balsamic vinaigrette enhanced with Dijon mustard and finished with a generous handful of fresh basil for a light, satisfying side dish.
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Ingredients
1 lb small yellow potatoes, peeled and cut into 1/2-inch cubes
3 cups fresh corn kernels (about 4 ears of corn)
20 oz small heirloom tomatoes, quartered
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/4 cup minced shallots
3 tbsp white balsamic vinegar
1 tbsp Dijon mustard
1/2 tsp kosher salt, plus more to taste
3 tbsp extra virgin olive oil
6 cups thinly sliced kale leaves
1/2 cup fresh basil, thinly sliced
1/2 lb fresh mozzarella balls, quartered
Directions
Place the peeled and cubed potatoes in a small pot and cover with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 11 minutes until the potatoes are just tender but still hold their shape. Drain well and set aside to cool slightly.
While the potatoes cook, prepare the vinaigrette. In a small bowl, combine the minced shallots, white balsamic vinegar, Dijon mustard, and salt. Whisk together, then slowly drizzle in the olive oil while stirring constantly until emulsified.
In a large bowl, toss together the cooled potatoes, fresh corn kernels, quartered tomatoes, and diced red bell pepper.
Pour the vinaigrette over the potato and corn mixture and toss gently to coat all ingredients evenly.
Add the sliced kale, fresh basil, and quartered mozzarella to the bowl. Toss everything together until well combined. Taste and adjust seasoning with additional salt as needed. Serve at room temperature or chilled.
