Lots of lovely flavors here, plus eye appeal.
Potato, Tomato, Corn and Basil Salad
Serves 6
1 lb. of small red and white potatoes, washed and cut into same size chunks, boil in salted chicken broth to tender, crisp
2 ears of white sweet corn, grilled, remove kernels
2 cups cherry and pear shaped tomatoes, a mix of colors, halved
1 small red onion, sliced very thin
Fresh sweet basil, torn, or cut - to taste
1/4 cup extra virgin olive oil
Juice of two lemons
Coarse sea salt and freshly ground pepper
Make dressing with the oil, lemons, salt and pepper
Combine the rest of the ingredients, stir gently. Cover and put into refrigerator. Take salad out about 30 minutes before serving.
Potato, Tomato, Corn and Basil Salad
Serves 6
1 lb. of small red and white potatoes, washed and cut into same size chunks, boil in salted chicken broth to tender, crisp
2 ears of white sweet corn, grilled, remove kernels
2 cups cherry and pear shaped tomatoes, a mix of colors, halved
1 small red onion, sliced very thin
Fresh sweet basil, torn, or cut - to taste
1/4 cup extra virgin olive oil
Juice of two lemons
Coarse sea salt and freshly ground pepper
Make dressing with the oil, lemons, salt and pepper
Combine the rest of the ingredients, stir gently. Cover and put into refrigerator. Take salad out about 30 minutes before serving.