Fresh Corn, Tomato and Zucchini Salad

Yield: 8 servings

Prep Time: 20 min

Ingredients:

6 medium to large corn on the cob (shucked and rinsed)
3 small to medium zucchini, rinsed
1 pint pear or cherry tomatoes, halved
1/4 cup slivered fresh basil leaves
4 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
salt and freshly ground black pepper, to taste

Directions:

1. Cut corn off the cob by placing it upright in a deep bowl and cut down the sides of the cob with a sharp knife.

2. Dice zucchini into 1/2-inch pieces (leave skin on) and add to the bowl. Add tomatoes and basil.

3. In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

Tips:

*If the salad sits in the refrigerator overnight, it may gather additional liquid from the fresh vegetables. Just drain any additional liquid and enjoy the leftovers.