Heirloom Tomato Salad with Roasted Corn Vinaigrette

Serves: 1
Cook Time: 5 min
Prep Time: 10 min

• 4 each local heirloom tomatoes

• 2 ears corn on the cob

• 2 each shallots

• 3 cup olive oil

• 1 cup cider vinegar

• 2 each basil fresh

• 1 each lemon thyme fresh

• 1 tablespoon sugar

• 2 tablespoons Chef Dan’s BBQ Dry Rub

• 4oz burrata cheese

• 1 teaspoon kosher salt

Directions

For the vinaigrette
Grill the 2 ears of corn. Let cool. Shave the corn kernels off the cob.

In a mixing bowl combine all the ingredients except the basil and heirloom tomatoes. Mix the vinaigrette so it’s all thoroughly. Taste and add more salt if needed

For the Plating
Cut the tomatoes into wedges and assemble on the plate switching up each color for more eye appeal. Salt the tomatoes and let sit for a minute.

Take your vinaigrette and spoon over the tomatoes.

In the middle of your ring of tomatoes place 1 4oz ball of burrata cheese.

Garnish with shaved basil.

Enjoy your fresh lite tomato salad