Fresh Corn Salad with Tomatoes and Dill
Tedesco potluck dish from The New York Times Country Weekend Cookbook, 2007
Salad: Dressing:
18 ears fresh corn, husk and silk removed |
1 ½ cups extra virgin olive oil |
4 scallions, sliced |
½ cups balsamic vinegar |
3 large red bell peppers, cut into ½ inch dice |
Salt and freshly ground black pepper to taste |
3 large green bell peppers, cut into ½ inch dice |
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3 cucumbers, peeled, seeded and chopped |
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½ cup chopped fresh dill |
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1 pint cherry tomatoes, sliced in half |
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