2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Fresh Mozzarella Salad with Avocado, Roasted Corn and Grape Tomatoes

I tasted fresh mozzarella for the first time when I loved to New York City in the ’80s. Growing up in Tennessee, I’d had only the mozzarella you find in grocery stores; that was considered “gourmet cheese” in our house. As with the first time I tasted fresh herbs, roasted peppers, or asparagus that didn’t come from a can, tasting fresh, creamy mozzarella was literally a life- changing experience for me. This was one of the many experiences that made me want to become a cook.

Serves 4 to 6

4 ears sweet corn, in the husk

½ pound fresh mozzarella, cut into ¼-inch cubes, or bocconcini

2 ripe avocados, halved, peeled, and cut into ¼-inch cubes

½ pint grape or other small tomato varieties, halved

8 to 10 fresh basil leaves, cut into thin strips

Sea salt and freshly ground black pepper to taste

½ cup Summer Herb Vinaigrette

Several handfuls of young arugula or baby greens

1. Preheat oven to 400°F.

2. 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 20-25 minutes, until the kernels are tender. Cook to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.

3. Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle ½ 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.




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2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm