Grilled Corn And Tomato-Sweet Onion Salad With Fresh Basil Dressing And Crumbled Blue Cheese

Serves: 2

Marley Adams

1 January 1970

Based on User reviews:

52

Spice

47

Sweetness

47

Sourness

38

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Rice Wine Vinegar

1 cup

Basil Leaves (chopped fresh)

1 tsp

Sugar

1

Salt

1

Ground Black Pepper (freshly)

1 cup

Extra-Virgin Olive Oil

8

Corn Kernels (ears corn, grilled in the husk, kernels removed)

1

Sweet Onion (such as vidalia or walla walla, halved and thinly sliced)

1

Tomatoes (pint sweet 100)

230 g

Blue Cheese (crumbled)

1

Basil (fresh sprigs, for garnish)

Directions:

1

Watch how to make this recipe

2

Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth

3

Can be made 2 hours in advance and refrigerated

4

Bring to room temperature before using

5

Combine the corn kernels, onion and tomato in a large bowl

6

Add the dressing and toss to coat, season with salt and pepper

7

Let sit at room temperature 30 minutes before serving

8

Top with crumbled blue cheese and garnish with basil sprigs just before serving

9

Salad can be made 1 day in advance and served cold or at room temperature