Sweet Corn, Tomato, Goat Brie and Pepper Salad

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Fresh and Easy Salad of Plum and Heirloom Tomatoes, Sweet Corn, Banana Pepper, Goat Brie, Fresh Basil and Balsamic Reduction

Hip Hip Hooray! It is FINALLY Friday and Labor Day Weekend is upon us! Whether you have a busy weekend ahead or a more laid back one, it’s nice to have some fresh and easy recipes in mind that taste great but require minimal cooking and preparation. That is where this salad comes in! This recipe combines a lot of bold and unique flavors, which definitely makes it a standout. Taproot Farm has had the BEST organic tomatoes this summer and I have been looking for every way possible to savor them. It’s hard to believe that August is wrapping up and before we know it we will be surrounded by all things Fall! I hope you all enjoy this taste of Summer as much as I have – happy eating and weekending! 🙂

Serves Multiple as a Side/Appetizer

Recipe by © Alysha Melnyk 2018

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Kitchen Tools:

Serving Tray

Knife

Ingredients:

1 Ear Corn, Cooked & Kernels Cut Off (*It is great if you have any leftover precooked corn you can use from another meal or BBQ!)

2 Heirloom Tomatoes, Cut into Small Wedges*

1 Quart Plum Tomatoes, Thinly Sliced*

*Feel free to sub in extra heirloom or cherry tomatoes – whatever you have on hand! 🙂

1/2 Small Brie Round, Cut into Small Wedges (*I used goat brie, but you can use your favorite cheese of choice!)

1 Large Banana Pepper, Sliced (*Feel free to use another type of pepper as well!)

1/3 Cup Basil, Torn

Balsamic Reduction

Salt

Black Pepper

Processed with VSCO with a6 preset

Instructions:

  1. First, cut tomatoes and arrange on serving tray,
  2. Next, top with sliced cheese, pepper, and corn kernels.
  3. Sprinkle with black pepper, salt and torn basil leaves.
  4. Drizzle with balsamic reduction.
  5. Serve immediately and enjoy!

*This is best eaten same day. :)*

 

2 Comments Add yours

  1. mistimaan says:

    Looks yummy

    Liked by 1 person

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