'Tis the season to refuse to turn the stove on and cook everything on the grill! In Brendan's words "It's a good summer meal if I can cook 100% of it on the grill". Wise words my friend! This salad fits the ticket perfectly. It is made with grilled corn and red onion, fresh tomato and topped with Fresh Basil Vinaigrette. Amazing!
This has been a summer staple for us since I realized it's a) easy to make b) tastes amazing c) can be eaten hot, cold or room temperature. This recipe is slightly adapted from "The Gardner and the Grill". Instead of grilling the tomato, we grill the red onion. But I bet any variation of the sort would be perfect. Use the leftover vinaigrette on grilled veggies like squash, peppers, zucchini, tomatoes, mushrooms, etc etc.
Try serving with Rosemary and Oregano Pork Chops, Pan con Tomate/Tomato Bread, Caprese Salad (oh man I love summer tomatoes!!!) and a Porch Swing.
Serves 4 to 6
One year ago: Gina's Mom's Tart
Two years ago: Peruvian Quinoa Salad, Quick & Easy Strawberry Freezer Jam, Zucchini & Halloumi Fritters with Lemony Sriracha Aioli
Three years ago: Rice, Bean and Many Veggie Gratin
Four years ago: Asian Grilled Salmon, Mexican Style Hominey, Preserved Lemons, Kevin's Italian Beef Sandwiches, Porch Swing, Pan con Tomate/Tomato Bread