Fresh Corn, Zucchini and Tomato Salad
This is the best, fresh corn summer salad recipe!
Foto: RecipeGirl
Ingredients
- 6 medium to large corn on the cob, (shucked)
- 3 small to medium zucchini, (rinsed and trimmed)
- 1 pint pear or cherry tomatoes, (halved)
- 4 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon freshly squeezed lime juice
- ¼ cup slivered fresh basil
- salt and freshly ground pepper, (to taste)
Steps
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Cut the corn off the cob by placing it upright in a deep bowl, and cut down the sides of the cob with a sharp knife.
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Dice the zucchini into ½-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine.
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In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh basil.
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Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| to large corn on the cob | 6 medium | - | - |
| to medium zucchini | 3 small | - | - |
| pint pear or cherry tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| white wine vinegar | 4 tablespoons | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| honey | 1 tablespoon | - | - |
| freshly squeezed lime juice | 1 tablespoon | - | - |
| slivered fresh basil | 0.25 cup | - | - |
| salt and freshly ground pepper | - | - | - |
*Estimated market prices, may vary by region
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