Also on these boards
Fresh Corn Salad 8. 6 medium to large corn on the cob (shucked and rinsed) 3 small to medium zucchini, rinsed 1 pint pear or cherry tomatoes, halved 1/4 cup slivered fresh basil leaves 4 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon freshly squeezed lime juice salt and freshly ground black pepper, to taste
♥ Caprese: Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side. Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice. Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top. Drizzle it with your favorite sea salt – and voila! An update to everyone’s favorite caprese salad!
3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn) 20 cherry tomatoes, quartered 2 Tbsp finely chopped fresh basil 1 Tbsp finely chopped fresh flat-leaf parsley 1 Tbsp extra-virgin olive oil 1 tsp red wine vinegar salt and ground black pepper