KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Prep: 30 min
Cook: 5 min
Yield: 8 to 10 servings
Note: *Note: If desired, cover and chill salad up to 4 hours. Let come to room temperature before serving. Sprinkle with feta cheese before serving and garnish with basil leaves.
Make Ahead Tip: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.
1 pound small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot or red onion
1/2 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/2 cup crumbled feta cheese
Fresh basil leaves
|
1st Keep
 laura.d
|
jonica.widener
|
Comments