Fresh Mozzerella Salad with Avocados, Roasted Corn and Grape Tomatoes

Organic Gardening

I found this recipe on It appealed to me because I could easily make it Raw/ vegan or leave it as is for my family. Yum!


  • 4 ears sweet corn, in the husk
  • 1/2 pound fresh mozzarella cheese,cut into 1/4-inch cubes
  • 2 ripe avocados, halved, peeled, and cut into 1/4-inch cubes
  • 1/2 pint grape or other small tomato varieties, halved
  • 8 to 10 fresh basil leaves, cut into thin strips
  • Salt and freshly ground black pepper
  • Several handfuls of baby greens

Summer Herb Vinaigrette

  • 1/3 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • Grated zest and juice of 1 lemon
  • 2 or 3 fresh basil leaves, cut in strips
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped parsley
  • 1/2 to 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

To roast the corn: Preheat the oven to 400°F. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature; then pull off and discard the husks and silks. Cut the kernels into a large bowl.

To assemble the salad: Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn. Drizzle with 1/2 cup Summer Herb Vinaigrette and toss gently. Be careful not to overmix or to mash the avocado. Add more salt, pepper, or vinaigrette to taste. Serve on a bed of greens.

To make the vinaigrette: In a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley. Slowly whisk in the oil. Add salt and pepper to taste.

serves 4 to 6