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40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/2
cups
 
1/4
cups
 
1
tsp
 
1
whole
small size, minced.
 
1
pinch
generous pinch.
 
 
 
 
2
pints
halved.
 
1
whole
kernels cut off from the cob and lightly steamed.
 
6
leaves
thinly sliced.
 
1
whole
diced (optional).
 
1/2
whole
sliced (optional).
 
 
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PREPARATION
MAKING THE VINAIGRETTE
1.
Add ½ cup olive oil, ¼ cup sherry vinegar, 1 tsp dijon mustard, 1 small shallot, minced, a generous pinch of sea salt, freshly crushed black pepper together in a screw top jar.
2.
Tightly close the jar and shake vigorously. Put aside until ready to dress the salad, or store in the fridge if you’re making it ahead of time.
MAKING THE SALAD
3.
Place the sliced tomatoes on a large serving platter (or divide between individual serving plates).
4.
Scatter corn kernels over the tomatoes.
5.
Season with sea salt, then drizzle generously with vinaigrette.
6.
Sprinkle with the fresh basil. Serve immediately with crusty bread to mop up the juices.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 437
Protein 3.61 g
Carbohydrates 19.8 g
Iron 0.95 mg
Fiber 6.63 g
Calcium 28.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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