Corn, tomato and mozzarella salad
Indulge in the refreshing blend of sweet corn, juicy tomatoes, and creamy mozzarella in this vibrant and flavorful salad. Perfect for a light and satisfying meal option.
Ingredients:
- 450g fresh mozzarella, cut into 1/2-inch cubes
- 2 tablespoons chopped fresh basil
- Kosher salt and freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 6 tablespoons olive oil
- 6 plum tomatoes
- 3 ears corn, shucked
Instructions:
- Get the grill ready for cooking on medium-high heat.
- Mix the mozzarella with the basil and a pinch of salt in a small bowl. Blend the vinegar with 3 tablespoons of the olive oil in another small bowl until well combined. Keep both aside.
- Coat the tomatoes and corn with the remaining 3 tablespoons oil and season with salt and pepper. Grill the corn, turning occasionally, until done and slightly charred in areas, approximately 20 minutes. Grill the tomatoes, turning occasionally, until the skins begin to burst and have charred spots, around 7 minutes.
- Remove the skins from the tomatoes, then dice them into small pieces. Transfer to a small bowl and season with salt and pepper. Cut the kernels off the cobs, transfer to a small bowl and season with salt and pepper.
- Place 2 tablespoons corn at the bottom of each of 6 half-pint mason jars. Layer each with 2 tablespoons tomato, then 2 tablespoons mozzarella. Repeat the layering process once more to make 6 layers in total, finishing with the mozzarella on top. Drizzle with some of the cider vinaigrette. The salads can be refrigerated and stored for up to 2 hours.
Summary:
- Calories: 2419 kcal
- Fat: 186 g
- Protein: 115 g
- Carbs: 85 g
- Potassium: 2141 mg
- Magnesium: 256 mg