Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato

READY IN: 1hr 5mins
Recipe by swissms

Source: NBC Today Show, summer vegetables.

Top Review by WiGal

Wonderful combination of flavors and colors! All my favorite veggies. I like how you can do most it ahead of time except for the avocado. I did add quite a bit of pepper and even some salt. This is a huge recipe if served as a side-at least 8 people could eat this. Thank you swissms for posting.

Ingredients Nutrition


  1. Preheat the oven to 400º F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
  2. Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1⁄2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.
  3. Summer Herb Vinaigrette:.
  4. Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.

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