Discover the vibrant flavors of the Roasted Sweet Corn & Tomato Salad with Suyo Cucumber & Miso Vinaigrette. This refreshing salad features roasted corn and red onions, juicy tomatoes, and creamy mozzarella, all tossed in a tangy miso and cucumber balsamic dressing. Perfect for a summer meal, this salad is both fresh and satisfying.
Ingredients:
For the Salad:
- 1 small red onion, chopped
- 5 ears corn, kernels stripped (2 to 3 cups)
- 2 tablespoons Ultra-Premium Olive Oil
- 2 cups chopped tomatoes or halved cherry tomatoes
- 1 cup shelled edamame
- 2 green onions, sliced
- 1 cup bocconcini-size mozzarella fresca, torn
- 1/2 cup torn fresh basil leaves
For the Dressing:
- 1/4 cup white miso paste
- 1/4 cup Suyo Cucumber White Balsamic
- 1/3 cup Ultra-Premium Extra Virgin Olive Oil
- Fresh ground pepper, to taste
Instructions:
- Cook the Corn and Onions:
- Heat a large, heavy skillet over high heat. Add the olive oil, then the chopped red onion and corn kernels.
- Cook until the corn begins to take on some color and brown in spots. Remove from heat and let cool.
- Prepare the Dressing:
- In a large bowl, whisk together the white miso paste, Suyo Cucumber White Balsamic, extra virgin olive oil, and fresh ground pepper until well combined.
- Assemble the Salad:
- Add the cooled corn and onions to the bowl with the dressing.
- Add the chopped tomatoes, shelled edamame, sliced green onions, torn mozzarella fresca, and fresh basil leaves.
- Toss well to coat all ingredients with the dressing. Taste and adjust the seasoning as needed.
- Serve:
- Serve the salad at room temperature.
Enjoy your Roasted Sweet Corn & Tomato Salad with Suyo Cucumber & Miso Vinaigrette!