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Simple Caprese Salad With Grilled Corn
The ultimate summer salad, made with leftover grilled corn. It comes together in less than 15 minutes! This simple caprese salad with grilled corn is naturally vegetarian and gluten-free.
Course
dinner, lunch, Main Course, Salad
Cuisine
American, Mediterranean
Keyword
blood sugar friendly, caprese, gluten-free, grilled corn, seasonal food, vegetarian
Prep Time
15
minutes
minutes
Ingredients
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
Instructions
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.
Notes
To make this recipe vegan, omit the mozzarella.