Corn Caprese Salad

This classic Italian salad has a California twist! 

Prep time: 15 minutes  

Chill time: at least 30  minutes 

3/4 cup canned corn (1/2 of a 15-oz. can)*

1/4 cup minced red onion

2 cloves garlic, minced

1/2 cup Basic Vinaigrette (recipe follows)

1(10-oz.) container grape tomatoes, halved

1 (8-oz.) container fresh mozzarella balls, drained

Baby arugula

Balsamic glaze and snipped fresh basil 

Pepper to taste

Stir together corn, red onion and garlic in a medium bowl; toss well to coat. Stir in vinaigrette, tomatoes and mozzarella balls; cover and chill for at least 30 minutes. Place arugula in a large serving bowl or 6 salad plates and top with salad; drizzle with balsamic glaze and sprinkle liberally with basil. Season with pepper. Makes 6 servings. 

Basic Vinaigrette

Prep time: 5 minutes

1 cup extra virgin olive oil

2/3 cup cider vinegar

1 tablespoon honey

1 tablespoon stone ground mustard

1/2 teaspoon salt or to taste

2 cloves garlic, minced

Freshly ground pepper to taste

Whisk all ingredients together, or place in a jar with a tight fitting lid and shake to mix. Store in the refrigerator until ready to serve. Makes about 2 cups.