Delicious summer salad of succulent cherry tomatoes, sweet red onions, purple Kalamata olives, crisp radish slices, & yellow corn strips. Yum.
- For the Salad:
- 6 radishes cut in fourths
- 6 ears of corn
- 1 red onion
- 1 cup pitted kalamata olives
- 2 cups red yellow, orange cherry tomatoes, cut in halves
- For the Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Bragg's Apple Cider vinegar
- 1 teaspoon salt
- pepper to taste
- 1/4 teaspoon dill
- 1/4 teaspoon rosemary
- 1/2 g stevia
Bring pot of water to a boil. Shuck corn and steam for 5 minutes.
Then cool the corn in the refrigerator as it is easier to slice strips. Remove kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center. Rotate the cob and repeat.
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia. Set aside.
Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl.
Pour the dressing over the salad and toss to coat. Spoon the salad onto individual salad plates.