corn & sun dried tomato salad


  • 6 ears fresh corn
  • 3 red bell peppers, roasted and diced
  • 1/2 cup sun dried tomatoes, diced
  • 1/2 cup fresh buffalo mozzarella, cut into small bite sized pieces
  • 4 tbsp fresh basil
  • 4 tbsp flat leaf parsley, roughly chopped
  • 3 chili peppers, finely chopped
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • sea salt & pepper

Remove the corn from the husk and transfer kernels into a large bowl. Add the roasted red bell pepper, sun dried tomatoes, mozzarella, basil, parsley and chili pepper and toss. Add the white wine vinegar and olive oil, salt and pepper and mix well. Serve as a side dish or as a salad under a piece of chicken or fish.

Source: What’s Gaby Cooking


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