Description
This Fresh Corn and Tomato Caprese Salad is a vibrant and flavorful summer dish combining sweet fresh corn, juicy cherry tomatoes, and creamy mozzarella balls with fragrant basil. Tossed in extra-virgin olive oil and a touch of balsamic glaze, this no-cook salad is perfect for a quick, refreshing appetizer or side that highlights seasonal ingredients.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh corn kernels (from about 2 ears)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine), halved
- 1/4 cup fresh basil leaves, torn or chopped
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze or reduction
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine Ingredients: In a large mixing bowl, add the fresh corn kernels, halved cherry tomatoes, and halved mozzarella balls.
- Add Basil and Toss: Add the torn or chopped fresh basil leaves to the bowl and gently toss all the ingredients together to mix them evenly.
- Dress the Salad: Drizzle the extra-virgin olive oil and balsamic glaze over the salad, and sprinkle with sea salt and freshly ground black pepper.
- Final Toss: Toss the salad gently once more to ensure all ingredients are coated evenly with the dressing and seasoning.
- Rest and Serve: Let the salad sit for 5 to 10 minutes to allow the flavors to meld. Serve at room temperature or chilled for the best taste.
Notes
- For extra flavor, grill the corn before cutting the kernels off the cob.
- You can substitute heirloom tomatoes or use a mix of colorful tomato varieties for a more vibrant salad.
- If balsamic glaze is unavailable, reduce regular balsamic vinegar over low heat until thickened to mimic the glaze.
