Grilled corn and tomato salad

Step 1/4

• 500 g cherry tomatoes
• 6 scallions
• 10 g basil
• 8 corncobs

• cutting board
• knife
• large mixing bowl

Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.

Step 2/4

• 120 ml olive oil
• 2 tbsp sherry or red wine vinegar
• 1 tbsp honey
• salt
• pepper

• measuring cup
• whisk

Whisk together olive oil, vinegar, and honey. Season with salt and pepper.

Step 3/4

Fold half of dressing into salad and taste, adding more if needed.