Prepare the Basil Infused Vinaigrette; set aside until ready to use. Serve vinaigrette at room temperature. Shake or stir just before serving.
In a large salad bowl, add the corn, salad greens, Kumato tomatoes, onion, avocadoes, and parmesan cheese. If preparing the salad in advance, do not add the avocados and Parmesan cheese until ready to serve.
When ready to serve, drizzle the Basil Vinaigrette over the top of the salad and toss to combine.
Makes many servings.
In a small saucepan over medium heat, heat olive oil; remove from heat and add 1/4 cup chopped basil leaves. Stir to coat the leaves. Let cool slightly.
Add balsamic vinegar, red wine, water, and lemon juice. Cover and let sit overnight.
The next day, strain out the basil leaves and discard. Add mustard, sugar, salt, and pepper.
Just before serving, add remaining 1/4 cup freshly-chopped basil leaves. Serve at room temperature.
Makes approximately 1/2 cup.
* See below on how to choose fresh corn on the cob.
** Kumato tomatoes differ from the traditional red tomato in color and taste. The color of a Kumato tomato varies from a dark brown to a golden green color. They are also sweeter (contain a higher brix) than normal tomatoes with a more intense flavor and are juicy with a firm texture. These tomatoes are edible in all different color growth stages. Perfect to serve in salads and other tomato based recipes. Learn about the Kumato Tomatoes. Note: Any tomato variety, of your choice, may be substituted.
Summer Salad with Fresh Corn Recipe: https://whatscookingamerica.net/salad/summer-cornsalad.htm