Fresh Corn and Tomato Salad with Herb Vinaigrette


LFM Demos

Prep Time: 15 min Difficulty: Easy Servings: Yield: 6 cups


For the Vinaigrette:

1/3 cup extra virgin olive oil or avocado oil

1/3 cup apple cider vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1 1/2 teaspoons garlic powder

1 teaspoon dried basil, oregano, and parsley leaves

1 teaspoon salt

1/2 teaspoon ground black pepper


For the Salad:

6 ears fresh corn, shucked

2 cups red or orange grape tomatoes, halved

8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes

1 bunch scallions, thinly sliced

1 cup fresh basil leaves




For the Vinaigrette:
Add all of the ingredients to a mason jar with a lid (or any small, sealable container). Seal and shake until well combined.

For the Salad:
Shear the corn kernels off of the cob with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella, and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours.

Before serving, tear the basil over the salad and stir.


Store left-over Vinaigrette in the refrigerator until ready to serve drizzled over a salad. Bring to room temperature and shake well before serving.


Calories: 346 calorie
Total Fat: 18 grams
Saturated Fat: 5 grams
Cholesterol: 19 milligrams
Sodium: 457 milligrams
Carbohydrates: 37 grams
Dietary Fiber: 3 grams
Protein: 13 grams
Sugar: 10 grams