Flavored with ripe tomatoes, fresh basil and roasted corn, this vibrant salad is reminiscent of summer! Angela Spengler, Tampa, Florida
Cooking time: Prep: 20 min. Grill: 10 min. + cooling
Servings: 8 servings
1 medium ear corn
3 large red tomatoes
3 large yellow tomatoes
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 medium ripe avocados
peeled and chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh basil
plus more for garnish
1/3 cup crumbled feta cheese
Grill corn, covered, over medium heat 10-12 minutes or until browned and tender, turning occasionally. Cool a little.
Cut the corn off the cob. Arrange the tomato on a large platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Top with avocado slices. Whisk together oil, vinegar, basil, and remaining salt and pepper; drizzle half with tomatoes and avocado.
Top with popcorn and feta cheese; drizzle remaining dressing on top.
Garnish with additional chopped basil.