Ingredients
- 6 plum tomatoes wedged - made into bite-size pieces
- 1 cup corn fresh or frozen - Defrost corn first
- 1/2 cup of Mozzarella pearls or more if you want
- 1 large peach - slice and then cube up pieces
- Dressing:
- 1/3 cup olive oil (Affiliate Link)
- 1 tbsp honey
- 1 tbsp aged balsamic vinegar
- salt and pepper to taste
Instructions
- Cook the corn, then cut off and place the kernels in a bowl. Set aside. If you only have frozen corn, defrost it in a bowl before making this dish. Then remove any excess liquid.
- Cut the plum tomatoes into wedges then in half and remove the top near the stem. Add to the bowl.
- Drain the mozzarella pearls and add to bowl with the tomatoes.
- Add the corn to the bowl.
- Remove the pit of the peach and dice into small pieces and add to bowl.
- To make the dressing: Add the olive oil (Affiliate Link), honey, aged balsamic, and salt and pepper to taste. It should be a little sweet.
- Add the rest of the ingredients to a bowl and pour the dressing on top and toss. Set aside and refrigerate for 1/2 hour.
Nutrition
- Serving Size: 1 cup
- Calories: 191.46 kcal
- Sugar: 8.97 g
- Sodium: 334.15 mg
- Fat: 14.64 g
- Saturated Fat: 3.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 13.8 g
- Fiber: 1.89 g
- Protein: 3.74 g
- Cholesterol: 7.37 mg