Thursday, July 5, 2012

Summer Salad

Summer Salad
(8-12 servings)


8 ears Fresh Corn, shucked
6 medium Fresh Tomatoes, ½” chop
2 medium Fresh Cucumbers, peeled, seeded & ½” chop
2 medium Fresh Green Peppers, seeded & ½” chop
1 small Fresh Red Onion, ½” chop
1 large Fresh Jalapeno Pepper, seeded & fine dice
¼ cup Fresh Cilantro, chopped
4 tbsp. White Balsamic Vinegar
3 tbsp. Extra Virgin Olive Oil (extra for corn)


Heat outdoor grill to medium-high heat, brush corn lightly with a little olive oil and grill until slightly charred turning regularly.  Let corn cool to handle and cut corn off cob.  In a large bowl combine corn with tomato, cucumber, green pepper, red onion and jalapeno pepper.  Now add cilantro, vinegar and olive oil to the mixture.  Toss well and refrigerate minimum of 2 hours or overnight.  Toss again just before serving.  Salad works well cold or at room temperature.

Note:               If you don’t want to grill corn, it’s alright to just microwave it.  Use either method of the following two links.
                        or Fresh Corn on the Cob

Note:               If you have other fresh items you would like to try and/or replace in the salad, go for it.  Part of the fun of cooking is to tailor a recipe to your favorite flavors.

Ideas for Future Efforts

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