Grilled corn and tomato salad

Step 1/ 4

• 166⅔ g cherry tomatoes
• 2 scallions
• 3⅓ g basil
• 2⅔ 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

• 40 ml olive oil
• ⅔ tbsp sherry or red wine vinegar
• ⅓ 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.

Step 4/ 4

• lime juice for garnish

Gently stir in basil and a squeeze of lime juice to taste. Enjoy!

Enjoy your meal!