Zesty Corn & Mozzarella Salad with Avocado and Heirloom Tomatoes
This vibrant Zesty Corn & Mozzarella Salad is the perfect summer dish, combining sweet roasted corn, creamy fresh mozzarella, and ripe avocados with the juicy burst of heirloom tomatoes. Enhanced by a homemade Summer Herb Vinaigrette, this salad is not only visually stunning but also packed with flavor and nutrients. Share this delightful recipe at your next gathering and watch it disappear, leaving everyone asking for more!
6
Servings
N/A
Calories
16
Ingredients
Ingredients
Sweet Corn
4 ears (in the husk)
Fresh Mozzarella Cheese
1/2 lb (cut into 1/4-inch cubes)
Avocados
2 (halved, peeled, and cut into 1/4-inch cubes)
Grape Tomatoes
1/2 pint (halved)
Fresh Basil Leaves
8-10 (cut into thin strips)
Sea Salt
to taste (N/A)
Freshly Ground Black Pepper
to taste (N/A)
Baby Arugula or Greens
3 handfuls (N/A)
Red Wine Vinegar
2 tablespoons + 2 teaspoons (N/A)
Dijon Mustard
1 teaspoon (N/A)
Freshly Grated Lemon Zest
1 teaspoon (N/A)
Lemon Juice
1-2 teaspoons (to taste)
Fresh Basil Leaf
1-2 (cut into thin strips)
Fresh Oregano Leaves
1 tablespoon (chopped)
Fresh Flat-Leaf Parsley
1 tablespoon (chopped)
Extra Virgin Olive Oil
3/8 cup (N/A)
Instructions
1
Preheat your oven to 400°F (200°C). Start by soaking the ears of corn in a bowl of cold water for about 10 to 15 minutes. This helps to retain moisture during roasting.
2
Place the soaked corn on a baking sheet and roast them in the preheated oven for 20 to 25 minutes, or until the kernels are tender and slightly caramelized. Once roasted, remove from the oven and allow to cool.
3
After cooling, carefully pull off the husks and silks. Using a sharp knife, cut the roasted corn kernels off the cob and place them in a large mixing bowl.
4
In the bowl with the corn, gently fold in the fresh mozzarella, cubed avocados, halved grape tomatoes, and sliced basil. Season lightly with sea salt and freshly ground black pepper.
5
Next, drizzle half of the prepared Summer Herb Vinaigrette over the salad. Toss gently to combine, being careful not to mash the avocados. Taste and adjust seasoning as necessary by adding additional salt, pepper, or vinaigrette.
6
Serve this colorful salad atop a generous bed of young arugula or mixed baby greens for added texture and flavor.
7
For the Summer Herb Vinaigrette, combine the red wine vinegar, Dijon mustard, lemon zest, and lemon juice in a small bowl. Add the chopped basil, oregano, and parsley. Whisk the mixture until well combined.
8
Slowly whisk the extra virgin olive oil into the vinegar mixture, allowing it to emulsify. Season the vinaigrette with salt and pepper to taste. This vinaigrette can be used immediately or stored in the refrigerator in an airtight container for up to three days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Zesty Corn & Mozzarella Salad with Avocado and Heirloom Tomatoes.
How many servings does this recipe yield?
This recipe makes 6 servings.
At what temperature should the oven be preheated for the corn?
The oven should be preheated to 400°F (200°C).
How long should the corn ears soak before roasting?
The corn should soak in cold water for 10 to 15 minutes.
Why is the corn soaked in water before roasting?
Soaking the corn helps it retain moisture while roasting in the oven.
How long does the corn take to roast?
The corn takes approximately 20 to 25 minutes to roast until tender.
How do I know the corn is finished roasting?
The kernels should be tender and slightly caramelized.
What type of cheese is used in this salad?
Fresh mozzarella cheese cut into 1/4-inch cubes.
How many avocados are needed?
Two avocados, halved, peeled, and cut into 1/4-inch cubes.
What kind of tomatoes are used?
The recipe calls for 1/2 pint of halved grape tomatoes.
Is this recipe suitable for vegetarians?
Yes, this salad is vegetarian-friendly.
What is the base of the salad?
The salad is served on a bed of young arugula or mixed baby greens.
How do I make the Summer Herb Vinaigrette?
Combine red wine vinegar, Dijon mustard, lemon zest, lemon juice, and chopped herbs, then slowly whisk in olive oil.
Which herbs are included in the vinaigrette?
The vinaigrette uses fresh basil, oregano, and flat-leaf parsley.
How long can the homemade vinaigrette be stored?
It can be stored in an airtight container in the refrigerator for up to three days.
What type of vinegar is required for the dressing?
Red wine vinegar is used for the vinaigrette.
How much olive oil is needed for the dressing?
The recipe requires 3/8 cup of extra virgin olive oil.
What prevents the avocados from mashing when mixing?
You should toss the salad gently to combine the ingredients without crushing the avocado cubes.
How is the corn prepared after roasting?
After cooling, pull off the husks and silks and cut the kernels off the cob with a sharp knife.
Does the recipe use lemon juice or zest?
The recipe uses both 1 teaspoon of grated lemon zest and 1-2 teaspoons of lemon juice.
What kind of mustard is used in the dressing?
One teaspoon of Dijon mustard is used.
How many ears of corn are required?
Four ears of sweet corn are needed.
How is the basil prepared for the salad?
The basil leaves should be cut into thin strips.
What type of salt is recommended?
Sea salt is recommended for seasoning the salad.
How much mozzarella cheese is used?
The recipe calls for 1/2 lb of fresh mozzarella.
Can I use immediate vinaigrette or must it sit?
The vinaigrette can be used immediately or stored for later.
How many total ingredients are in this recipe?
There are 16 ingredients listed in total.
What are the primary tags for this recipe?
Tags include salad, mozzarella, corn, avocado, heirloom tomatoes, summer, fresh, and healthy.
What should I do if the salad needs more flavor after mixing?
You can adjust the seasoning by adding additional salt, pepper, or vinaigrette to taste.
Is the corn roasted in or out of the husk?
The corn is roasted in the husk after being soaked.