Here’s yet another salad that would be perfect with your next barbecue! Angela Spengler from Tampa, Florida won first place in a contest with this recipe, and it’s just a great, easy combination of everyone’s favorite summer ingredients. If you can find heirloom tomatoes, grab them. Grilled corn, fresh basil and ripe avocados with a sprinkle of feta cheese; make it once and you will know the recipe by heart.
I made half the recipe but went ahead with the whole ear of corn because why not?
1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 tsp. kosher salt, divided
1/2 tsp. pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 Tbs. red wine vinegar
1 Tbs. minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese
Grill the corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally.Cool slightly, cut corn from cob.
Arrange tomatoes on a large serving platter. Sprinkle with 1/2 tsp.salt and 1/4 tsp. pepper. Top with avocado slices. Whisk together oil, vinegar, 1 Tbs. basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta cheese; drizzle remaining dressing over the top. Garnish with additional fresh basil. Serves 8.
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