This recipe comes from a dear friend who enjoyed the salad at a recent dinner party and couldn’t wait to share the delicious, gluten free dish with me.
Succulent red, yellow, and orange cherry tomatoes are mixed with sweet red onions, purple Kalamata olives, crisp slices of radishes, and strips of yellow corn for a delightful harmony of colors and flavors in this elegant summer salad.
It’s the perfect way to enjoy the fresh summer produce from your local farmer’s market or your own vegetable garden.
Recipe for Summer Salad:
6 organic radishes, cut in fourths
6 organic ears of corn
1 organic red onion
1 cup pitted calamata olives
2 cups red, yellow, orange cherry tomatoes, cut in halves
For the dressing:
1/4 cup olive oil
3 tblsp. Bragg’s Apple Cider vinegar
1 tsp. salt
pepper to taste
1/4 tsp. dill
1/4 tsp. rosemary
1/2 g stevia
Bring pot of water to a boil. Shuck corn and steam for 5 minutes. Then cool down in the refrigerator as it is easier to slice strips. Remove kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center. Rotate the cob and repeat.
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia. Set aside.
Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl. Pour the dressing over the salad and toss to coat. Spoon onto individual salad plates. Serves 6
Approximate preparation time: 20 minutes
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