Going away last weekend for Memorial Day really got me into the mood for my favorite summer foods. When I go to barbecues, I love when there's a light refreshing salad to go along with the heavy steaks and burgers. This salad is a bit of everything perfect in this world: decadent marinated mozzarella, juicy tomatoes, sweet roasted corn, crunchy homemade croutons, and a bit of acidic balsamic vinegar. Alex and I thoroughly enjoyed eating this last night as our first course for dinner. We had made roasted corn on the cob the night before, so we reserved a bit of it for this delicious salad.
Marinated Mozzarella Salad
8 oz mozzarella
2 tbsp parsley, chopped
2 tbsp olive oil
1/2 tbsp lemon juice
1 slice of day old bread
1 large tomato
1/2 corn on the cob, kernels only (cooked)
1 tbsp balsamic vinegar
Start by combining the chopped parsley, 1 tablespoon of olive oil, lemon juice, as well as a bit of salt and pepper in a small bowl. Slice the mozzarella into 4-5 thick slices and brush each slice with the marinade. Set this aside while you're preparing the rest of the dish.
To make the croutons, place a small pan over medium heat and add the other tablespoon of olive oil. Roughly tear the slice of day old bread and add it to the hot oil. Allow it to cook for a few minutes until it's golden brown then remove it and sprinkle it with a bit of salt.
Slice the tomato into slices as thick as those of the mozzarella, sprinkle them with a bit of salt and pepper. Now layer the tomatoes and mozzarella, one after another on a platter. Drizzle the top with the balsamic, and sprinkle it with the corn and the homemade croutons. Enjoy!