Tomato and Corn Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 1 vegetable onion (s)
- 200 g cocktail tomatoes
- 200 g mozzarella
- 200 g canned corn
- 1 bunch basil
- 3 tablespoon olive oil
- 2 tablespoon vinegar (fruit vinegar)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard for about 10 minutes, quench and allow to cool. Meanwhile, peel and finely dice the onions. Wash the tomatoes, remove the stalks and cut into slices. Cut the mozzarella into large cubes. Drain the corn.
- Wash the basil and shake dry, cut the leaves into small pieces. Mix with olive oil and fruit vinegar and mix with onions, tomatoes, mozzarella and corn.
- Peel the cooled eggs, cut into slices and add to the salad. Season the tomato and corn salad with salt and pepper and let it steep for a moment. Farmer`s bread is perfect as a side dish.
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