courtesy of Jess Thompson, Edible Magazine
Serve this salad as is, as a side dish, or pile it onto lightly dressed butter lettuce, add a hunk of good crusty bread slathered with goat cheese and call it a summer feast!Ingredients
4 slices thick cut bacon, cut into 1\" pieces
2 ears of corn, husked removed
1 pint large grape or cherry tomatoes, halved
1 large Walla Walla Onion, sliced into large rings
1 tablespoon good olive oil, plus more for drizzling
salt and freshly ground pepper
1 sprig fresh basil, leaves torn
1 tablespoon sherry vinegarMethod
- Preheat a grill to over medium heat (about 350 to 400 degrees)
- Cook the bacon on the stove or grill until crisp and transfer to a paper towel.
- Place the ears of corn & Onions in a bowl and drizzle with a little olive oil and sprinkle of salt. Then put them directly on the grill (or you can use a grill basket for the onions if you have one) Watch carefully and turn gently as needed. The corn will become brown in places and that\'s good, you want that. Cook until you feel it\'s done (probably only about 5-10 minutes tops). When the corn is cool enough to handle, cut the kernels off the cob, and chop the onions in large pieces. Add them to the tomatoes, bacon and basil.
- Drizzle the salad with the vinegar, and little additional olive oil, and salt. (lime Juice also works really well if you don\'t have sherry vinegar)