Friday, July 31, 2015

Grilled Corn, Tomato and Red Onion Salad - Caity


'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

 

what you'll need: 

for the salad
 2 or 3 ears of sweet corn, shucked
3 large ripe tomatoes, cut into 1 inch cubes
olive oil, for brushing
1 small red onion, cut in half
12 fresh basil leaves, cut chiffonade (see here for instructions)

for the Fresh Basil Vinaigrette (makes about 2 cups)
1-1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice (about 3-4 lemons)
2 garlic cloves, minced
1 Tbsp. Dijon mustard
1 cup finely chopped fresh basil
kosher salt and freshly ground black pepper to taste



For the vinaigrette:

Combine all the ingredients in a bowl and whisk to emulsify. Or use a food processor or immersion blender to pulse until blended.

For the salad:

Prepare a hot fire in your grill.

Brush the ears of corn and red onion lightly with olive oil.



Grill the corn for about 5 to 6 minute, turning it to char all over. 

Let the red onion grill for about 5 minutes then flip it over to grill for another 5 minutes.


Cut the red onion into a large dice.



Cut the corn off the cob.


Combine the red onion, corn, tomatoes, and basil in a bowl.


Sprinkle several Tbsp of Fresh Basil Vinaigrette over the salad and toss lightly. 

Serve warm, cold or room temperature. Tastes great each way!
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


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