Summer Fresh Tomato Salad With Grilled Corn And Fennel Recipe

Name: Summer Fresh Tomato Salad With Grilled Corn And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn, shucked; 1 small fennel bulb, cut across into thin slices; 1/2 cup extra virgin olive oil; 2 tablespoons wine vinegar; 2 tablespoons fresh lemon juice; 2 teaspoons honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon oregano; 1/4 teaspoon crushed red pepper flakes; 2 cups diced tomatoes; 1 green bell pepper, diced; 1 small bunch green onions, chopped; 1/4 cup chopped basil leaves; Garnish: Romano cheese shavings

Servings: persons

3 ears corn, shucked
1 small fennel bulb, cut across into thin slices
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
2 cups diced tomatoes
1 green bell pepper, diced
1 small bunch green onions, chopped
1/4 cup chopped basil leaves
Garnish: Romano cheese shavings

1
Brush corn and fennel slices with 2 tablespoons of the olive oil. Place vegetables on a heated grill and grill until corn is a light golden brown and fennel is crisp tender. Remove vegetables from grill and set aside to cool.
2
Meanwhile, in a large bowl whisk together the remaining olive oil, vinegar, lemon juice, honey, salt, black pepper, oregano and crushed red pepper flakes. When corn and fennel are cool, cut off the corn kernels and add to bowl with vinaigrette. Then coarsely chop the fennel and add to the bowl along with the remaining ingredients, except for the Romano cheese shavings. Mix lightly to coat evenly. Spoon onto serving platter, top with Romano cheese shavings and serve room temperature. Serves 6.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ears corn, shucked, 1 small fennel bulb, cut across into thin slices, 1/2 cup extra virgin olive oil, 2 tablespoons wine vinegar, and more.

Yes, Summer Fresh Tomato Salad With Grilled Corn And Fennel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Fresh Tomato Salad With Grilled Corn And Fennel

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