|(Sorry for the blurriness, I was in a hurry.)|
Makes 6 cups (but I ended up with closer to 10!)
8 fresh corn ears
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes
1/2 cup olive oil
1/3 cup balsamic vinegar
12 basil leaves, cut into chiffonade
1 tsp kosher salt
2 garlic cloves, chopped
- Preheat outdoor grill, or grill pan. Drizzle grill with olive oil. Place the corn on the grill and liberally drizzle with olive oil.
- Grill for 5-8 minutes, until the corn is beginning to brown.
- Drizzle the onion with olive oil and grill just until it starts to become tender. Do not overcook, as you'll want the onion to remain somewhat firm.
- Repeat with halved summer squash and red bell pepper. Allow vegetables to cool slightly after grilling.
- Roughly chop the onion, squash, and pepper. With a sharp knife, scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.
- To make the dressing, in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined.
- Finally, add the basil, salt, and garlic and whisk together.
- Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine.
- Serve as salad, with tortilla chips or crackers, or spoon on top of grilled chicken.
- I pam-ed the outdoor grill instead of drizzling with OO.
- For the dressing, I used 1/3 cup OO instead of 1/2 cup (slightly healthier, right?)
- I prepared the salad the night before. Kept the dressing separate, but excluded the basil until right before serving.