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Corn and roast tomato salad
Corn and roast tomato salad
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Prep Time:
12 minutes
Cook Time:
23 minutes
Total Time:
35 minutes
Elevate your dinner with a vibrant corn and roasted tomato salad bursting with colors and flavors.
Ingredients:
  • 6 roma tomatoes, halved
  • 36.40 gm olive oil
  • 9.00 gm sugar
  • salt and cracked black pepper
  • 4 corn cobs, cut into 8cm-thick rounds
  • 40.00 ml balsamic vinegar
  • 60ml olive oil
  • 20.00 ml roughly chopped basil
  • 20.00 ml roughly chopped flat-leaf parsley
Instructions:
  • Preheat your oven to 200°C. Place the tomatoes on a baking tray lined with parchment paper. Drizzle with oil and sprinkle with sugar, salt, and pepper. Roast for 15-20 minutes until they are tender. Take them out of the oven and set aside.
  • Cook the corn for 2-3 minutes until tender, then set it aside. In a small bowl, combine balsamic vinegar and extra oil, and whisk together.
  • Present a beautiful platter by placing the corn and tomatoes in an appealing arrangement. Add a generous drizzle of dressing and a sprinkle of fresh basil and parsley. Serve the dish either warm or cold.

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