Summer Salad

Delicious summer salad of succulent cherry tomatoes, sweet red onions, purple Kalamata olives, crisp radish slices, & yellow corn strips. Yum.

Course Salad

Cuisine American

Keyword cherry tomatoes recipe, corn kernel recipe, cut corn off cob after cooking, healthy salad, kalamata olives recipe, oil and vinegar recipe, recipe with radishes, salad with red onions

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings

Calories 107kcal

Author Barbara Bianchi

Ingredients

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 apple cider vinegar
1 teaspoon salt
pepper to taste
1/4 teaspoon dill
1/4 teaspoon rosemary
1/2 g stevia

Instructions

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.

Nutrition

Calories: 107kcal