Sweetcorn salad with mozzarella, peppers and cherry tomatoes

    1 hour

    This is a great summer salad when fresh corn is in season. Combining mozzarella, red and yellow peppers, cherry tomatoes and basil. It's great for summer parties or barbecues.

    1 person made this

    Serves: 6 

    • 6 ears fresh corn, shucked and desilked
    • 2 tablespoons extra-virgin olive oil
    • 275g cherry tomatoes, halved
    • 350g pearl-size mozzarella balls
    • 1 small red onion, finely diced
    • 1 yellow pepper, sliced
    • 1 red pepper, sliced
    • Dressing
    • 4 tablespoons extra-virgin olive oil
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon honey
    • 1 clove finely grated garlic
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:1hr 

    1. Preheat an outdoor barbecue for high heat and lightly oil the grilling grate.
    2. Brush ears of corn with oil.
    3. Barbecue corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow pepper and red pepper.
    4. Combine olive oil, apple cider vinegar, basil, honey, garlic, salt and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.

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