Summer is here and the produce is fresh, flavorful and in abundance. Saturday at the farmers market in Chappaqua, I sampled some creamy fresh mozzarella and knew I just had to get it! Fresh Mozzarella Salad with Avocado, Roasted Corn, and Grape Tomatoes is a beautiful colorful side dish enhanced by the creamy mozzarella. This wonderful salad complements any grilled entrée.
Fresh Mozzarella Salad
with Avocado, Roasted Corn and
Grape Tomatoes
adapted from
Fresh Every Day
More Great Recipes From Foster's Market
Fresh Mozzarella Salad
with Avocado, Roasted Corn and
Grape Tomatoes
adapted from
Fresh Every Day
More Great Recipes From Foster's Market
Sara Foster with Carolynn Carreno
Ingredients
4 ears sweet corn, in the husks
1/2 pound fresh mozzarella, cut into 1/4" cubes or
bocconcini
2 ripe avocados, halved, peeled and cut into 1/4" cubes
1/2 pint grape tomatoes, halved
8 to 10 basil leaves, cut into strips
Sea salt and freshly ground pepper to taste
1/2 cup Summer Herb Vinaigrette
Several handfuls of arugula or baby greens
Directions
1. Preheat the oven to 400 degrees F.
2. Soak the corn in a bowl with cold water for 10 to 15 minutes. Place in a baking sheet with sides and bake for about 20 to 25 minutes, until the kernels are tender. Cool to room temperature then pull off and discard the husks and silk. Cut the kernels into a large bowl.
3. Add the mozzarella, avocado, tomatoes, basil, salt and pepper in the bowl with the corn. Drizzle 1/2 cup of the vinaigrette over the salad and toss gently. Be careful not to over mix or mash the avocado. Season with more salt and pepper or vinaigrette to taste. Serve on a bed of arugula or baby greens.
Summer Herb Vinaigrette
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
Grated zest and juice of 1 lemon
2 to 3 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh flat leaf parsley leaves
3/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Combine the vinegar, mustard, lemon zest and juice, basil, oregano and parsley in a small bowl and stir to mix. Whisk in the olive oil in a slow steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to 3 days.
follow Anne on twitter and Instagram@AnneFretz
Ingredients
4 ears sweet corn, in the husks
1/2 pound fresh mozzarella, cut into 1/4" cubes or
bocconcini
2 ripe avocados, halved, peeled and cut into 1/4" cubes
1/2 pint grape tomatoes, halved
8 to 10 basil leaves, cut into strips
Sea salt and freshly ground pepper to taste
1/2 cup Summer Herb Vinaigrette
Several handfuls of arugula or baby greens
Directions
1. Preheat the oven to 400 degrees F.
2. Soak the corn in a bowl with cold water for 10 to 15 minutes. Place in a baking sheet with sides and bake for about 20 to 25 minutes, until the kernels are tender. Cool to room temperature then pull off and discard the husks and silk. Cut the kernels into a large bowl.
3. Add the mozzarella, avocado, tomatoes, basil, salt and pepper in the bowl with the corn. Drizzle 1/2 cup of the vinaigrette over the salad and toss gently. Be careful not to over mix or mash the avocado. Season with more salt and pepper or vinaigrette to taste. Serve on a bed of arugula or baby greens.
Summer Herb Vinaigrette
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
Grated zest and juice of 1 lemon
2 to 3 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh flat leaf parsley leaves
3/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Combine the vinegar, mustard, lemon zest and juice, basil, oregano and parsley in a small bowl and stir to mix. Whisk in the olive oil in a slow steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to 3 days.
follow Anne on twitter and Instagram
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