8. Recipe of the month

Fresh corn and tomato salad


  • 1 tablespoons vinegar
  • ½ tsp salt
  • 1tsp freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped tomatoes
  • ½ cup chopped spring onion
  • Few fresh basil leaves


Whisk together 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. Steam the corn for 5 to 10 mins. Toss in the tomatoes and spring onion. Pour the dressing over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

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