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Caprese Corn Salad

It was teacher appreciation week this past week.  This is one of my favorite weeks of the year, and not just because I was a teacher.  Although as a teacher, it was pretty nice to get little treats and notes and other surprises but I love this week even more as a Mom and a community member.  It’s such a necessary time to say thank you for the endless hours and care and concern that teachers put into their work.  Our district attracts the best of the best….so we know without a doubt that those hours are more than we can even imagine.  The Tremont Elementary School Teacher Appreciation Coordinators outdid themselves this week with daily surprises and tokens of appreciation for our awesome teachers and staff!

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The end of the week Teacher Appreciation Lunch was an absolute feast!  Tremont parents came out of the woodwork with their generous donations….hand baked bakery style cupcakes, cheesecake brownies, whole grain, pasta and green salads of all sorts and fruit galore. I took this salad because it is one of my favorite summer salad sides and if I know teachers, I know that this weather has them dreaming of summer as much as all of their students.  There isn’t a big back story behind this salad it’s just good simple fresh ingredients.  This salad provides a great example of the better quality of your ingredients, the better quality of your dish. Cutting corn off of the cob is ideal if you have time (or leftover ears of corn from last night’s dinner). Make this salad just before serving for best flavor.

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Caprese Corn Salad (Serves 8-10)

2 cans low sodium corn, rinsed and drained thoroughly (or 6 ears of corn cooked, kernels cut off)

1 pkg grape tomatoes, halved (good quality, like Cherubs)

1 8 oz. pkg mozzarella pearls or fresh mozzarella cubed, (again, good quality like)

20-30 fresh basil leaves, chopped

Dressing:

3 Tbsp white vinegar

1 1/2 Tbsp olive oil

pinch of sugar

pinch of kosher salt

generous amount fresh ground black pepper

Directions:

In medium or large bowl, combine corn, tomatoes, mozzarella pearls, and basil.  Whisk dressing ingredients together in small bowl or pour into a small jar and shake vigorously. Add dressing just before serving.  Add kosher salt and fresh ground pepper to taste.

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