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5 from 1 vote

Blackberry Corn Salad with Simple Vinaigrette

Fresh corn off the cob with blackberries, ricotta salata for a summer salad.
Prep Time10 minutes
Course: Salad and Salad Dressing
Cuisine: American
Keyword: blackberries, corn, ricotta salad, salad
Servings: 6 servings

Ingredients

  • 2 bags butter leaf lettuce
  • 2 ears fresh corn
  • 1 pint blackberries
  • 3 ounces ricotta salata cheese can use feta
  • 1/2 teaspoon salt taste and season
  • 1/2 teaspoon pepper taste and season

Vinaigrette

  • 2 teaspoon dijon mustard can replace with honey
  • 6 tablespoons vinegar champagne or red wine
  • 1/2 cup extra virgin olive oil
  • dash teaspoon sea salt
  • dash teaspoon black pepper

Instructions

Vinaigrette

  • You may have extra dressing. Keep in jar outside of fridge for future salads. Only apply what you need.
  • Mix mustard with vinegar in jar. Add oil and shake until well incorporated.
  • Season with dash of salt and pepper.

Salad

  • Cut corn off cob. You can add to salad or microwave in bowl for 3 minutes.
  • Allow corn to cool.
  • Add lettuce, corn, blackberries and crumbled ricotta salata to large salad bowl.
  • Toss with just enough vinaigrette to wet all leaves. Taste and add more vinegar as needed.
  • Season with salt and pepper.