Chef Tom Fraker
Baby Heirloom Tomato and Corn Salsa Salad
Category
Salad
Servings
2 - 4 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
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2-10 ounces packages Melissa’s Baby Heirloom Tomatoes, halved
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1-3 ounces package Melissa’s Dry Roasted Sweet Corn
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8 ounces Fresh Mozzarella Cheese, cubed
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1 Fresh Serrano Pepper, minced
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¼ cup White Wine
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1/3 cup Seasoned Rice Vinegar
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2 tablespoons Dijon Mustard
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1 Melissa’s Shallot, minced
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2/3 cup Extra Virgin Olive Oil
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1 pinch Kosher Salt
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2 ripe Avocados, peeled, seeded, and diced
Directions
In a mixing bowl, gently combine the tomatoes, corn, cheese and pepper. Set aside.
In another bowl, combine the wine, vinegar, mustard and shallot. Drizzle in the olive oil while whisking. Season with the salt, then add to the other bowl and gently mix to combine. Gently mix in the avocado being careful not to break it up.
Filed in:
Avocados,
Baby Heirloom Tomato and Corn Salsa Salad,
Baby Heirloom Tomatoes,
Organic Avocados,
Roasted Sweet Corn,
Salad,
Serrano Pepper,
Shallots
