Fresh Ideas - The official blog of Save Mart Supermarkets

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By: Save Mart


Sometimes it's hard to even think about eating (or cooking!) a hot day, so here's a recipe for a refreshing corn, tomato and mozzarella salad that's sure to keep you cool. 


3 ears fresh corn, husks and silks removed
1 garlic clove, minced
3 tablespoons Filippo Berio Extra Virgin Olive Oil
1 tablespoon plus 1 teaspoon red wine vinegar
1/4 teaspoon Sunny Select Dijon Mustard
1/8 teaspoon ground cayenne pepper
Salt and pepper, to taste
6 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1 cup halved cherry or grape tomatoes
2 teaspoons chopped fresh oregano leaves
Large fresh spinach leaves for garnish (optional)


Heat large covered saucepot of water to boiling over medium-high heat. Add corn and cook 4 to 5 minutes or until corn is tender; drain. When cool enough to handle, cut corn from cobs.

In large bowl, whisk together garlic, oil, vinegar, mustard, cayenne, salt and pepper. Add cheese, tomatoes, oregano and corn, and toss to combine. Let stand at least 10 minutes before serving. If not serving right away, cover and refrigerate up to 1 day in advance. Serve garnished with spinach leaves, if desired. Makes about 4-1/2 cups.

Approximate nutritional values per serving: 165 Calories, 12g Fat (4g Saturated), 15mg Cholesterol, 126mg Sodium, 10g Carbohydrates, 2g Fiber, 8g Protein


Serves: 6


> Chef Tip
To add a fresh, summer flavor, try grilling the corn instead of boiling.

Last Updated Sunday, August 31, 2014 - 06:13 PM.
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