Roasted corn and cherry tomato salad
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5.0 (1 rated)


    • 2 cups grilled corn
    • 1/2 cup extra virgin olive oil
    • 1 cup toasted red and yellow peppers
    • 2 pints mixed heirloom cherry tomatoes
    • 1/4 bunch julienned green basil
    • 1 cup sugar snap peas, cut in half and blanched
    • 1/2 cup julienned red onion
    • 1/4 cup good quality balsamic vinegar


Baking Directions:

1. Remove husks from corn. Season with olive oil, salt and pepper and grill over high heat.2. When corn has cooled, remove from cob with a knife.3. Cut roasted peppers into 1/4-inch dice.4. Split cherry tomatoes in half.5. Julienne the basil.6. Mix the tomatoes, corn, peppers, basil and onions in a mixing bowl. 7. Season salad with balsamic, olive oil, salt and pepper.