Sun-ripened tomatoes and fresh-picked sweet corn are the very essence of summer. Here they combine in a simple, colorful salad that gets you in and out of the kitchen in no time.
|1/2 teaspoon||Dijon mustard|
|2 tablespoons||balsamic vinegar|
|1/3 cup||Basil Olive Oil|
|Sea salt (to taste)|
|Freshly ground black pepper (to taste)|
|4 ounces||fresh whole milk mozzarella (cut into small dice)|
|1/4 cup||Basil Olive Oil (divided)|
|1/8 teaspoon||red pepper flakes|
|1 cup||tiny cherry tomatoes or diced heirloom tomatoes|
|Kernels from 2 ears of fresh sweet corn (scraped, about 1 cup)|
|1/4 cup||fresh basil leaves (cut into ribbons)|
|2 head||Earthbound Farm Organic Romaine Hearts (or 9 ounces Romaine Heart Leaves)|
Combine the dressing ingredients in a small jar and shake vigorously to combine. Set aside at room temperature while you prepare the salad.
Marinate the mozzarella in half the basil oil, with a liberal sprinkling of salt and pepper. Add the red pepper flakes and toss to combine. Let sit for 1 hour at room temperature, then add the tomatoes, corn, basil, and the remaining 2 tablespoons of basil oil. Stir gently to combine. Marinate for 30 minutes at room temperature to allow flavors to meld.
Wash and dry the romaine leaves, keeping them whole. Toss in a large bowl with some of the balsamic vinaigrette.
Transfer the greens to a large platter and arrange artfully. Top with the tomato-corn mixture and grind a bit more sea salt and fresh pepper on top of the salad. Serve immediately.