Name: Balsamic Marinated Tomato and Mozzarella Salad
Ingredients: 1/4 c olive oil; 1/4 c balsamic vinegar; 1/2 tsp salt; black pepper ((your decision)); 1 garlic clove (minced ); 3 tbsp fresh basil (chopped ); 1/4 c onion (chopped); 1 1/2 c mozzarella cheese (cubes); 1 pint grape tomatoes (or cherry tomatoes, halved)

Submitted By: Christine Griffin Lot # 2266

Ingredients

6 white corn large ears, husked
5 tbsp olive oil
1 tbsp garlic finely chopped
1/2 c fresh basil (packed) thinly sliced
5 plum tomatoes seeded, chopped
3 tbsp balsamic vinegar

Servings:

Submitted By: Christine Griffin Lot # 2266

Ingredients

6 white corn large ears, husked
5 tbsp olive oil
1 tbsp garlic finely chopped
1/2 c fresh basil (packed) thinly sliced
5 plum tomatoes seeded, chopped
3 tbsp balsamic vinegar

Servings:

Instructions

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

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Balsamic Marinated Tomato and Mozzarella Salad

Corn, Tomato and Basil Salad

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