Summer Caprese Salad with Corn and Herbs
This colorful summer caprese salad with corn and herbs makes a perfect side dish to grilled meats and shrimp. Red wine vinegar and white wine enhance the flavors and the fresh and dried herbs add just the right natural seasonings.
Serves: 4 - 6 side dish servings
3 cups corn kernels (we use bagged frozen corn kernels)
2 Tablespoons red wine vinegar
1 Tablespoon white wine (such as Sauvignon Blanc)
1 - 2 cups grape tomatoes cut in half
1/2 cup fresh basil leaves cut into long slices
1 cup small mozzarella balls cut in quarters
2 Tablespoons extra-virgin olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon dried sweet basil
1/2 teaspoon garlic powder
Sea salt to taste
Coarse black pepper to taste
Combine corn, red wine vinegar, white wine, tomatoes, fresh basil, mozzarella, olive oil, Italian seasoning, dried basil, and garlic powder in a large bowl.
Stir with a wooden spoon until all ingredients are combined.
Season with sea salt and black pepper to taste.
Garish with any remaining fresh basil or other fresh herbs such as rosemary or sage.
Cover and chill in the refrigerator for at least one hour before serving.