It’s time for dishes or salads using a spices at I ♥ Cooking Clubs this week. I joined in doing an adaption of Nigel Slater’s tomato and mozzarella salad. I added corn and it was a good compliment to the traditional versions. Maybe I added too much corn. But it was good and refreshing, nice and cold.
Basil is an herb, I know, but it's so good in a salad. Smoked paprika is a good addition and fits the theme :-)
The Observer, April 2008
Tomato and Mozzarella Salad with Corn
2 ears fresh corn on the cob
About 8 ounces of grape tomatoes (if you don’t have grape tomatoes just cut up several plum tomatoes)
6 ounces mozzarella, not the shredded type, cut into small pieces
8 basil leaves, chiffonade (roll leaves and slice thinly)
¼ cup fresh lemon juice
1/2 teaspoon smoked paprika
¼ cup extra virgin olive oil
1 minced garlic clove
salt and pepper to taste
Cut corn off the cob and place in a bowl. Now add tomatoes, mozzarella and basil. Give this a little stir to mix it up.
Add lemon juice, olive oil, garlic, smoked paprika, salt and pepper to the bowl. Gently stir, I used a wooden spoon, and mix it well. Make sure this goes in the fridge for a bit as it’s very good cold.
Click on the link to see some other good dishes inspired by Nigel Slater's books and foodie columns. The gathering is at I ♥ Cooking Clubs.
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