This is the first dish I created for Adams Fairacre Farms, I was thinking of something lightly cooked that does not have to be served warm. It can be enjoyed all on its own or topped with grilled chicken, salmon, or shrimp for a light and flavorful summer meal. I have also thrown this over top of greens for a quick lunch when I'm on the go…. which is always. So, give my Caprese-ish Summer Dish a try and let me know how you plan on eating it.
Here’s what you’ll need to make this fresh and delicious summer recipe:
Fresh corn on the cob
You’ll need about 3 ears of corn to make this recipe. Most often, I boil the corn and then slice the kernels off the cobs (I always make too much corn for guests and usually have a cob or two left). I’ve also grilled the corn which gives the dish a delicious smoky, charred flavor. If you can’t find in-season sweet corn, thawed frozen corn would work here too and it also saves you some time.
1 yellow and 1 green to add extra color and flavor.
I love mixing colors. Here, I have used red, yellow, and green grape tomatoes.
Make sure they are pitted (speaking from experience) and throw them in whole or cut them in half to add some salty flavor.
Who doesn’t love cheese? Adams homemade mozzarella is so good, it's the perfect addition to really complete this dish.
I always buy the pre-chopped onion from Adams so I don’t cry when I'm cooking. The red onion is the perfect addition and adds just a little extra flavor to give the salad a spicy kick.
The final addition that brings the whole salad together. Pile in as much (or as little) as you want.
Caprese-ish Summer Dish
serves 10 / prep time: 30 minutes
2 cups fresh corn kernels (about 3 ears of corn)
3 cups of zucchini (use 1 yellow and 1 green)
1 cup grape tomatoes, chopped in half
1 cup pitted Kalamata olives
8oz. fresh Mozzarella, diced
1 cup red onion, diced
½ cup fresh Basil, or about ten leaves
Salt and pepper
Dressing (if desired).
I LOVE Primal Kitchen Balsamic Vinaigrette and Marinade made with avocado oil. If you want to make your own, try mixing white balsamic vinegar and olive oil.
Sautee the zucchini in a pan with olive oil until cooked.
In a medium bowl, combine the corn, zucchini, tomatoes, olives, mozzarella, and red onion.
Top with desired dressing and season with salt and pepper.
Chill until ready to use. Serve as desired.