Grilled corn. Cherry tomatoes. Mozzarella pearls. Fresh basil and mint. Arugula. Extra-virgin olive oil. Balsamic vinegar. That’s it. This simple summer salad is a celebration of summer’s delicious produce. With a few fresh and flavorful ingredients, it comes together in no time. We make this elevated caprese salad every time we have leftover barbecue corn—it’s delicious as an appetizer, alongside grilled chicken, or plated with steamed fish. It’s light yet satisfying, a recipe you’ll enjoy until tomatoes no longer fall off the vine.
eating with the seasons
When it comes to eating with the seasons, September is a wonderful month to start. There’s an abundance of sweet, flavorful produce available—corn and tomatoes are still at peak season. But, what is seasonal eating? It’s a sustainable lifestyle that emphasizes eating produce in season (for your geographic area, specifically). There are many reasons to eat with the seasons, but these are two:
FOODS GROWN OUT OF SEASON NEED RIPENING AGENTS
When foods are grown out of season, they can’t follow their natural growing and ripening rhythms. In order for certain fruits and vegetables to be available year-round, ripening agents are used. These include chemicals, gases, and heat processes. If you want berries in the winter, instead of opting for conventional berries (sprayed with pesticides), grab a bag of frozen organic berries instead. Mix them into yogurt, oatmeal, smoothies, or make homemade berry jam.
FOODS GROWN IN SEASON RIPEN NATURALLY
There’s no denying that food in season is delicious. It’s also more nutritious and cheaper. Citrus hits different in the winter. Juicy tomatoes are summer’s candy. You get the gist. Naturally-ripened fruits and vegetables—grown and picked in season—are typically full of flavor and nutrients. This caprese salad with grilled corn is full of seasonal ingredients.
this recipe keeps blood sugar balanced
If you’re a long-time reader, you know that blood sugar balance is a Wellness with Edie pillar. Keeping blood sugar stable is key for energy, sleep, hormone health, longevity, body composition goals, and more. I track my blood sugar (you can, too!), and this caprese salad with grilled corn my blood glucose levels stable. Thanks to the recipe’s healthy fats (cheese and olive oil), protein (cheese), and fiber-rich veggies (tomatoes, arugula, and herbs), it’s a blood sugar slam dunk. While corn is a complex carb—making it a bit higher on the glycemic index—it’s paired with healthy fats, protein, and fiber in this recipe, balancing out the corn’s natural sugars.
INGREDIENTS FOR THIS CAPRESE SALAD WITH Grilled corn
It doesn’t get more seasonal or simple than this gluten-free caprese salad with grilled corn. Below are the ingredients you’ll need.
Cherry tomatoes are summer’s delight. A small variety of tomato, they’re named for their cherry-like shape. This veggie ranges in color: red (the most common), yellow, orange, green, or almost black. They’re in season from May through October, depending on where you live. Here in Colorado, they’re currently in peak season.
Also known as mozzarella balls, mozzarella pearls are pieces of fresh mozzarella cheese. I love the BelGioioso mozzarella pearls best! They’re made with fresh, local milk and have a delicate taste. These mini-sized mozzarella balls can also be enjoyed as the ultimate grab-and-go snack.
FRESH BASIL and mint
These aromatic herbs bring the ultimate hint of sweetness and coolness to any savory dish—especially a caprese salad. For this recipe, be sure to use fresh, sweet basil and spearmint. Using another variety (like Thai basil and peppermint) will change the flavor profile.
EXTRA-VIRGIN OLIVE OIL
When it comes to olive oil, don’t skimp on quality. Given that this recipe has such few ingredients, using high-quality olive oil is key. In this tomato mozzarella caprese salad, I’m using Garcia de la Cruz extra-virgin olive oil. It’s organic, comes directly from Spain, had as a fruity yet mild flavor profile. Astarte is another household favorite (very smooth and delicious with fresh bread), as is Pompeian. At any rate, be sure to buy olive oil that comes in dark-colored glass bottle or stainless steel container. This will protect the oil from exposure to sunlight. Sunlight will cause it to spoil.
A rich, complex sweetness, traditional balsamic offers a mellow tartness rather than a strong acidity. I’m using Brightland’s Rapture vinegar which has blackberry undertones!
A peppery green, I love the contrast of arugula with sweet, grilled corn. However, you can sub arugula or any other tender green, like spinach or butter lettuce.
Freshly cracked black pepper adds the perfect kick to this otherwise mildly-flavored dish. Use sparingly or liberally in this recipe, depending on your palate.
HOW TO MAKE CAPRESE SALAD WITH grilled corn
- Slice corn off the cob.
- Wash cherry tomatoes and slice in half.
- Remove mozzarella balls from brine.
- Julienne herbs (cut basil and mint leaves into very slender pieces, like thin matchsticks).
- Toss all ingredients into a bowl.
- Add sea salt, black pepper, olive oil, balsamic vinegar to the bowl.
- Eat immediately or store in the fridge for a few hours.
Simple Caprese Salad With Grilled Corn
- 1 cup grilled corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls
- 2 cups arugula, loosely packed
- 1/4 cup fresh basil and mint
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- sea salt, to taste
- black pepper, to taste
- Slice corn kernels off the cob.
- Wash tomatoes. Slice in half.
- Remove mozzarella pearls from brine.
- Julienne mint and basil.
- In a bowl, combine corn, tomatoes, mozzarella pearls, arugula, and herbs. Toss.
- Add olive oil, balsamic, sea salt, and pepper. Mix to combine.
- Serve immediately or keep in the fridge for a few hours.
What to serve with caprese salad with grilled corn
The sky’s the limit. We typically eat this with grilled chicken sausages, but it’s delicious with steak, wild-caught salmon, and shrimp skewers. Other house favorites: RightRice, fish en papillote, and pesto pasta. A tray of roasted veggies, like zucchini, eggplant, and broccoli would also be delicious. To add a bit of tang, throw a few pickled red onions on top.
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