Fresh Corn Tomato Salad

Ah, what a busy busy week!  If you read this blog regularly you know that this summer I've been in the process of opening my own preschool out of my home.  Well, Monday was our first day and phew, I'd forgotten how busy a room full of 4 year olds can be!  I even took a nap with my daughter that afternoon and I NEVER nap, so that's saying something.  I am absolutely loving teaching again, and being in my own "classroom" where I can teach whatever I want!  And it's great for my kids too, because I know they are getting a top notch education, but also getting the socialization that many homeschooled kiddos lack.  Now, please don't send me nasty emails about how not all homeschool kids are socially behind.  I know many homeschooled children are very social and their parents go above and beyond.  But for me, I know my kids and I know that they are happiest in a school environment with other children. 

Since my last few posts have been pretty decadent I thought I'd throw something at you on the lighter side.  It's corn season here and what could be better than a quick salad of corn fresh off the cob and other veggies from the garden?

 

This recipe is from "How to Boil Water" on the Food Network.  You can find the orignal here.  It would also be yummy with feta cheese in place of the mozzerella.  Or, oh, how's about a smoked mozzerella!  My mouth is watering, better whip up another batch :)

 

 

3 tablespoons white wine vinegar

2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzerella cheese cut into small cubes
1 1/2 cups fresh basil leaves

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the dressing over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

 

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