Serves: 4
Preparation: 30 min
Cooking time: 10-15 min
Summer in Florence
When you are tired of eating corn on the cob, try it in this easy recipe. Add the tart/sweet flavor of Sungold tomatoes plus potatoes and fresh basil to create a lovely side dish. Serve alongside grilled white fish.
The Salad:
- 4-6 small to medium new potatoes cut into ½ inch dice
- 2 ears sweet corn, kernels removed from the cob
- 12-15 Sungold tomatoes cut in half
- 1/3 cup red onion diced fine
- ¼ cup fresh basil coarsely chopped
The Dressing:
- 3 tablespoons extra virgin olive oil
- 2-3 tablespoons apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon sea salt
Instructions:
- Steam the potatoes until fork tender, cool.
- Combine all the veggies in a serving bowl.
- Whisk the dressing ingredients together and pour over the veggies.
- Toss and let sit a few minutes so the flavors combine.