No-Cook Recipe: Fresh Corn Tomato Salad

Editor’s Note: Part of our mission at See Jane Write Magazine is to help women writers and bloggers live healthy lives, thus we will occasionally share recipes for healthful, but delicious dishes that are easy to make. Enjoy!

By Christy Turnipseed

When the month of August rolls around here in the South, no one wants to even think about turning on their ovens and being in the kitchen. Lately I’ve been making a lot of “no cook” dinners that involve simple, fresh summer ingredients without having to even turn on that oven knob. It’s a great time to use up all that fantastic summer produce found at your local farmers markets and enjoy the bounty of summer before it’s gone.

This recipe is a great side to anything you put on the grill and is the perfect dish to take to a barbecue potluck. It’s also great as a lunch salad to pack into a mason jar to take to work the next day. Simple and fresh, it’s like summer in a bowl.

Ingredients

3 tablespoons fig infused vinegar or white wine vinegar

2 teaspoons kosher salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

5 ears fresh corn, husked

2 cups red grape tomatoes, halved (about 1 pint package)

1 bunch scallions (white and parts of the green), thinly sliced

8 ounces fresh mozzarella, cut into small cubes

1 ½ cups fresh basil leaves

Directions

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a large bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let sit for 15 minutes or up to 2 hours. Before serving, slice the basil into strips and add to the salad and stir.

Christy Turnipseed is Birmingham born and raised. She’s a vintage jewelry designer for Lil’ Seeds. She’s a foodie, art and music lover and blogs at al.com and lifeofaturnip.com. She’s on twitter@cturnip.