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Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.Serves six to eight.
ingredients
1-1/2 cups red cherry tomatoes (about 8 oz.)
1-1/2 cups yellow cherry tomatoes (about 8 oz.)
3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves
1 Tbs. sherry vinegar
1/2 cup fruity-spicy, rustic extra-virgin olive oil
how to make
Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss gently.
From Fine Cooking 39, pp. 64-68
photo: Martha Holmberg
