Enjoy the freshness of summer with this vibrant corn and tomato salad drizzled with homemade balsamic vinaigrette! Perfect for outdoor barbecues or family dinners, this refreshing salad combines sweet, charred corn on the cob, juicy vine tomatoes, and crisp lettuce for a delightful crunch. The homemade balsamic vinaigrette adds a touch of sweetness and tang that perfectly complements the fresh ingredients. Easy to prepare in advance, this salad allows you to spend more time with your guests while delivering a burst of flavour in every bite. Whether served as a side or a light main dish, this salad is sure to impress and satisfy your taste buds!
The Day Before
Balsamic Vinaigrette Ingredients:
- 2 tablespoons honey
- 1 tablespoon wholegrain mustard (can use Dijon too)
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil, or any oil in your pantry
Method:
- In a small mixing bowl, whisk together all the ingredients. Continue whisking until the dressing is fully emulsified (thickened)
- Store in a jar with a lid and refrigerate. Shake well before serving.
On the Day
- Corn on the cob, husked
- Lettuce, washed & teared
- 3-4 Vine tomatoes, sliced
- Add your shucked corn to a hot grill pan/BBQ and cook, turning occasionally, until golden brown.
- Let the corn cool then cut the kernels off the cob with a knife (CAREFULLY!)
- Placing the teared lettuce on a large serving plate.
- Arrange the tomato slices on top of the lettuce. Add the charred corn on top
- This salad can prepared in advance too (in the morning) Just make sure you add the vinaigrette when you are about to serve, so the lettuce doesn't get soggy!
