The Perfect Summer Salad

I love Caprese salads and sandwiches, and I always get excited when our homegrown tomatoes come in because we get to eat Caprese till our bellies content. So imagine my delight when I ran across this fresh mozzarella, avocado, roasted corn, and tomato salad. It's a California take on the classic Caprese, and it is *perfect* for summer.

Ingredients:

• 4 ears sweet corn in the husk
• 1/2 lb. fresh mozzarella, cut into bite-sized cubes, or boccoconcini
• 2 avocados
• 1/2 pint cherry or grape tomatoes, halves
• 8-10 basil leaves, cut into thin strips
• Several handfuls of your favorite lettuce variety

Directions:

• Preheat the oven to 400 degrees. While the oven is preheating, soak the corn, husk still on, in water for 15-20 minutes.
• Roast corn with husk still on for 20-25 minutes on a baking sheet, or until kernels are tender.

• Cool, then remove corn from husks.

• Cut off the kernels and add to your salad bowl.

• Chop and add the following: Mozzarella

• Tomatoes

• Avocados

• Basil

• Lettuce

• Toss with Summer Herb Vinaigrette (see recipe below) and enjoy! 

Summer Herb Vinaigrette

• 1/2 cup red wine
• 2 teaspoons Dijon mustard
• Grated zest and juice of one lemon
• 2-3 fresh basil leaves, cut into thin strips
• 2 Tablespoons chopped fresh oregano leaves
• 2 Tablespoons chopped fresh flat-leaf parsely
• 3/4 cup extra virgin olive oil

Combine all ingredients but olive oil in a small bowl. Whisk in olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper to taste. 

*Note: One batch of the dressing is enough for three separate salads. I imagine it would also work well with other summery salads. 

With all of this warm weather (finally!), I have been in the mood for fresh salads from our garden, like this recipe above. What salad combos are you loving these days? Is there a dressing that I just have to try? Send your faves my way!