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Spring Salad with Roasted Corn, Tomatoes and Manchego

Simple ingredients in this spring salad, yet it's so full of flavor. This bright Spring Salad is perfect to serve in the coming warm months.
Prep Time5 mins
Cook Time10 mins

Ingredients

  • 4 ears of corn shucked
  • Oil or butter
  • 3 handfuls of spring mix
  • 1 cup cherry grape or diced roma tomatoes
  • 1/2 cup cubed Manchego Cheese
  • CUP FOR THE VINAIGRETTE - MAKES 1
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • Pinch of salt
  • Pinch of black pepper

Instructions

  • TO GRILL THE CORN
  • Heat a grill to medium high.
  • Remove the husks and pull off the silky threads. Rinse the ear in cold water. Pat dry.
  • Brush corn with oil or butter.
  • Place on the grill and cook, turning, until lightly charred, 8-10 minutes.
  • TO PREPARE THE SALAD
  • Cut the kernals off the cob, cutting close to the cob. Place in a bowl.
  • Add in the remaining ingredients. Drizzle vinaigrette over the top. Toss to coat.
  • TO MAKE THE VINAIGRETTE
  • Combine ingredients together with a whisk or a fork.

Notes

This recipe for a simple vinaigrette is a basic recipe that is a good one to keep. Simply combine olive oil and vinegar, a pinch of salt and a dash of pepper. Taste the vinaigrette as you make it and add extra salt or pepper if necessary. The standard ratio for vinaigrettes is 3 parts oil to 1 part vinegar, so if you don't want to make a full cup as this recipe suggests, use this ratio as your guide.