Grilled Corn, Tomato, and Mozzarella Salad

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5 from 3 votes

Grilled Corn, Tomato, and Mozzarella Salad

I don't know if this salad could get any more perfect for me. Add some tasty meat on the side and this is perfection.

Prep Time25

Cook Time10

Chill Time15

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 382kcal

Author: The Food Charlatan

Ingredients

Dressing;
1 & ½ cups cilantro packed, fresh
½ cup extra virgin olive oil
2 tablespoons lime juice fresh
1/2 to 3/4 teaspoon kosher salt
black pepper freshly ground
Salad:
Olive oil for brushing
4 Ears Corn silks and husks removed
16 ounces grape or cherry tomatoes halved
1 pound fresh mozzarella diced
2 ripe avocados diced

Instructions

Preheat grill to medium high heat. Coat corn with olive oil and grill to desired degree of doneness. (Go here if you have never grilled corn). Allow corn to cool and cut kernels from cobs.
Add cilantro, olive oil, and lime juice to a blender and puree until dressing is smooth. Add salt (up to 3/4 teaspoon) and pepper to taste and pulse until combined. Add salt until it tastes delicious. Add more lime juice if you need to. Set aside. You could easily make this ahead of time and keep it in the fridge.
Combine corn, tomatoes, and mozzarella in a large bowl. Drizzle with enough dressing to coat (you may have extra) and gently stir to combine. Add avocado and stir even more gently. Chill salad for at least 15 minutes and up to 4 hours before serving.

Notes

Source: the lovely ladies over at Garnish with Lemon

Nutrition

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