Wednesday - June 21, 2017 5:51 am

Corn-Tomato and Basil Salad

Written by
Rate this item
(0 votes)

2 large heirloom tomatoes cored and cut into 1 inch dice

1 cup halved cherry tomatoes

½ tsp salt

 1/3 cup olive oil

1 Tbsp minced parsley

1 Tbsp grainy mustard

1 Tbsp soy sauce

1 medium shallot, minced

2 cup fresh corn kernels

¼ shaved Parmesan cheese

2 Tbsp coarsely chopped parsley

12 fresh basil leaves, torn into small pieces

Place tomatoes in a large bowl. Sprinkle with salt and let stand 30 minutes at room temperature. Combine oil , 1 Tbsp parsley, mustard, soy sauce and shallot in a pint jar. Seal jar and shake 30 seconds or until blended. Add vinaigrette, corn, cheese, 2 Tbsp parsley, basil and tomatoes. Toss gently to combine & serve immediately Serves 8

Read 1375 times

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

POPULAR

SCHOOL DELAYS
2-20-2018
Eastern Allamakee 2 hr - TUESDAY
Fillmore Central 2 hr - TUESDAY
Hillsboro 2 hr - TUESDAY
Mabel/Canton 2 hr - TUESDAY

Coulee Region Cooks Podcasts

  • 02-01-2018 by Mike Hayes
    Created on 2018-02-06 11:43:42
  • 01-25-2-18 by Mike Hayes
    Cathy Cooper makes left overs into something DEE-LICIOUS.
    Created on 2018-01-26 11:46:47
  • 01-18-2018 by Mike Hayes
    Mike Kratt shares favorites
    Created on 2018-01-23 17:05:34
  • 01-11-2018 by Mike Hayes
    Wayne Oliver shares Lobsta' Chili
    Created on 2018-01-12 11:49:22
  • 01-04-2018 by Mike Hayes
    Created on 2018-01-05 16:09:40