Corn and Tomato Salad
You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving this quick and easy side dish.
Source: Sunset Magazine
Ingredients
- chopped red onion
- tablespoon olive oil
- fresh corn kernels
- cherry tomatoes such as Sweet 100s , rinsed, stemmed, and halved if larger than
- slivered fresh basil leaves
- tablespoons sherry vinegar or red wine vinegar
- Salt and pepper
- ounces fresh chèvre cheese, crumbled