2 fresh ears of sweet corn, cooked or 1 c frozen whole kernal corn
4 roma tomatoes, sliced or cut in thin wedges
1/4 c fresh basil leaves, torn
1/4 c olive oil
3 Tbsp balsamic vinegar
1 Tbsp finely chopped shallot or red onions
1/2 tsp Dijon-style mustard
1/4 tsp sugar
1/2 c crumbled feta cheese
Fresh Basil Leaves
Instructions
In medium saucepan cook potatoes for 5 minutes or just until tender. Drain and cool. Cut corn from cob. On large serving platter arrange potatoes and tomatoes. Sprinkle with corn and 1/4 c basil.
For dressing in a screw top jar combine oil,vinegar,shallot, mustard,sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potatoe mixture. Sprinkle salad with feta cheese and basil leaves.
Serving
Suggestions
Make ahead- refrigerate salad up to 4 hours . Sprinkle with feta cheese and basil leaves amd let to come to room temperture before serving.
Originally Submitted
3/19/2011
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You can add this BHG Summer Vegatable Potatoe Salad recipe to your own private DesktopCookbook.
