ROASTED ONION, TOMATO, AND CORN SALAD WITH BASIL

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side dish
RELATED DISHES
FEEDS HOW MANY?
6
TIME COMMITMENT?
1 hr
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
Depending on how many people you’re making this salad for, the ingredient trek could be heavy.
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
Using this recipe, I skipped the squash, the honey, and swap the sherry vinegar for champagne (personal preference). Next time, I might even skip the onions. I know that’s what makes this salad, but I think I’ve come to realize that I’m not a huge fan of roasted/caramelized onions. I would probably also roast the corn instead of blanching it next time.

INGREDIENTS
Corn (2 ears, blanched, kernels removed)
Onions (2, sliced into rings)
Scallions (2, sliced)
Cherry tomatoes (2 cups, sliced)
Champagne vinegar (2 teaspoons)
Olive oil
Basil leaves (1/4 cup packed, chopped)

DIRECTIONS

  1. Preheat oven to 400. On baking sheet, place onion rings and drizzle with olive oil. Salt generously. Roast for 40 mins, flipping onions halfway through. Remove from oven and allow to cool.Chop coarsely.
  2. Mix corn, scallions, cherry tomatoes, chopped onions. Add ~2 tablespoons of olive oil and champagne vinegar. Mix well.
  3. Add in basil leaves and mix. Serve immediately.

BOTTOM LINE: Not my favorite use of corn, but a refreshing summer salad.

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