Summer Harvest Salad
As shared by the kitchen of Once Upon a Plate
Note: Adjust the amount of ingredients to make the salad any size you would like.
You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives, roasted red pepper slivers, your favorite croutons, etc. are all wonderful additions.
This time I used the following:Fresh grilled corn on the cob (cut from the cob after grilling), you can also roast the corn in the oven. Remove husks and silk, rub the ears with olive oil and sprinkle with coarse salt & freshly ground black pepper
The EASY way ~ Just splash some Nakano Italian Herb flavored Vinegar
or
1/4 cup red wine vinegar
1 small lemon (or 1/2 large); both grated zest and juice
1 heaping teaspoon Dijon mustard
Scant 1 Tablespoon fresh oregano leaves (no stems) chopped (omit if you don't have fresh)
1 heaping Tablespoon chopped flat leaf parsley
3 to 4 basil leaves torn into small pieces or sliced into thin strips
1/2 or a bit more extra virgin olive oil
Coarse salt and freshly ground pepper
Place all ingredients except olive oil and salt & pepper in a small bowl and whisk until thoroughly combined. Gradually whisk in the olive oil until mixture is emulsified. Taste and add salt and pepper to season as desired.
Alternately~ place all ingredients except oil and salt and pepper in a small jar with lid. Shake vigorously, then add oil and shake vigorously for a minute or two until mixture is blended. Taste and season with salt and pepper as needed.
Enjoy!
Please click HERE to return to Once Upon a Plate.
As shared by the kitchen of Once Upon a Plate
Note: Adjust the amount of ingredients to make the salad any size you would like.
You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives, roasted red pepper slivers, your favorite croutons, etc. are all wonderful additions.
This time I used the following:Fresh grilled corn on the cob (cut from the cob after grilling), you can also roast the corn in the oven. Remove husks and silk, rub the ears with olive oil and sprinkle with coarse salt & freshly ground black pepper
- Tiny fresh mozzarella balls, or a larger fresh mozzarella ball, cut into chunks
- Sweet cherry or pear tomatoes, cut in half if desired
- Perfectly ripe avocado cut into slices or chunks
- As many leaves of fresh basil as desired; left whole or torn into pieces
- Fresh baby arugula, baby spinach, or mixed tender salad greens
- Any optional additions as mentioned earlier
The EASY way ~ Just splash some Nakano Italian Herb flavored Vinegar
or
1/4 cup red wine vinegar
1 small lemon (or 1/2 large); both grated zest and juice
1 heaping teaspoon Dijon mustard
Scant 1 Tablespoon fresh oregano leaves (no stems) chopped (omit if you don't have fresh)
1 heaping Tablespoon chopped flat leaf parsley
3 to 4 basil leaves torn into small pieces or sliced into thin strips
1/2 or a bit more extra virgin olive oil
Coarse salt and freshly ground pepper
Place all ingredients except olive oil and salt & pepper in a small bowl and whisk until thoroughly combined. Gradually whisk in the olive oil until mixture is emulsified. Taste and add salt and pepper to season as desired.
Alternately~ place all ingredients except oil and salt and pepper in a small jar with lid. Shake vigorously, then add oil and shake vigorously for a minute or two until mixture is blended. Taste and season with salt and pepper as needed.
Enjoy!
Please click HERE to return to Once Upon a Plate.
