Caprese and Corn Salad resized

Caprese and Corn Salad

Ballyknocken letter B

Serves 6

For the dressing
4 tbsp red wine vinegar
100ml extra virgin olive oil
2 finely chopped garlic cloves
1 tsp honey
1 tbsp chopped parsley
Salt and freshly ground black pepper

For the salad
250g cherry tomatoes, washed (if they are large, slice in half)
4 to 5 torn or shredded basil leaves
150g sweetcorn
120g mini mozzarella balls

Garnish with basil leaves

To prepare the dressing, combine all the ingredients and whisk well. Season with salt and freshly ground black pepper.
To assemble the salad, place the cherry tomatoes, sweetcorn and basil leaves in a bowl.
Pour over a little dressing and mix well.
Add the mozzarella over the top.
Garnish with basil leaves.

Tip: The leftover dressing can be kept in a sealed jar in the fridge and enjoyed with another salad within the week

Stop Food Waste Message
As part of the Stop Food Waste summer campaign, here’s a delicious recipe, perfect for your al fresco dining, yet mindful of food waste which is not only bad for our pockets but also for our environment.
Lots more information on Thank you to all the wonderful local authorities who participated in this campaign

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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