We are just beginning to find fresh corn at some of the local farms. Every summer I can hardly wait to get my hands on some freshly picked corn and tomatoes. I’ve been craving a steak salad and finding the corn and tomatoes seemed like the perfect way to incorporate all my favorites into one bowl. Roasting corn brings out the sweetness that tastes so good. I also used some of my container grown parsley and chives to make a gremolata to sprinkle over top. It adds to the flavor of the salad and enhances the creamy balsamic dressing drizzled over top. With all my ingredients on hand this salad came together in 30 minutes. We enjoyed our salads with a slice of toasted French bread with dipping spices and olive oil.
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An Inspired Cook 