Heirloom Tomato and Grilled-Corn Salad with Basil Vinaigrette
- 3 tablespoons Champagne vinegar or white wine vinegar
- 1 small garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh basil
- 1 teaspoon fine sea salt
- 4 ears of corn in husks
- 1 1/4 pounds assorted heirloom tomatoes, cored, cut into 1/2-inch pieces
- 1 10-ounce container small heirloom cherry tomatoes
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh (1/4 cup)
- Corn in husks (4 ears)
- Heirloom cherry tomatoes, small (1 10-ounce container)
- Heirloom tomatoes, assorted (1 1/4 pounds)
- Condiments
- Champagne vinegar or white wine vinegar (3 tablespoons)
- Cooking & Baking
- Garlic clove, small (1)
- Olive oil, extra-virgin (1/4 cup)
- Sea salt, fine (1 teaspoon)
Preparation
Read recipe preparation on bonappetit.com
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Published June 1, 2010 (2 years ago).
2 people saved this recipe.
