This is one of my all-time favourite summer recipes. This salad finds its way to my table several times a week these days. It is so hard to resist throwing this together when the tomato season hits and fresh corn is everywhere. It is a sensational combination and super easy to whip together. During the summer season, I always make a little extra corn on the cob, grill it, shear it, and keep it in the fridge. It is a fantastic sweet and crunchy addition to any salad, but is super fantastic with tomatoes and bacon. Try serving this at your next BBQ or weeknight dinner and watch it disappear! I paired this with pea shoots here, but feel free to use any greens to add a little colour and crunch.
Ingredients:
Choose a large wide serving plate to assemble your salad.
Loosely spread out your greens across the plate.
Slice tomatoes and spread out over greens.
Boil corn, BBQ to brown, and shear. Sprinkle over tomatoes.
Roughly chop bacon. I like to put some aside in the fridge from breakfast to make this salad another day.
To make dressing, gently heat olive oil in a pan, add balsamic vinegar, bacon, and salt and pepper.
When dressing is warm, pour over salad and serve immediately.
Looking for a great entrée to accompany this salad? Try these finger-licking delicious, messy—but worth it—short ribs.
Spend more time with family and friends instead of prepping in the kitchen by using this tip to keep your veggies fresh.
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