1/3 cup extra virgin olive oil
4 fresh basil leaves
Juice of one lemon
1 1/2 cups sliced red (and yellow) cherry tomatoes
1 fresh ear of corn, cut corn off cob
4 fresh basil leaves
3/4 cup fresh mozzarella pieces
Salt
Ground black pepper
1 tablespoon balsamic vinegar
1/2 cup halved walnuts
Pinch red pepper flakes (optional)
Make the basil oil by very finely chopping 4 basil leaves, mixing with the olive oil and the fresh lemon juice. Set aside while you put everything else together. Toss together the cherry tomatoes, rest of sliced basil, mozzarella, corn kernels and a bit of salt and pepper. Drizzle basil oil on top, along with a splash of balsamic vinegar. Top with walnuts and red pepper flakes. Serve remaining basil oil on the side.
This recipe is shared August 1-5, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
