Cherry and Sweet Corn Caprese

Cherry season in Michigan has just started and I love every sweet bite. This summer salad is a wonderful blend of juicy corn and cherries, creamy fresh mozzarella and nutty pistachios. Fresh basil and a white balsamic vinaigrette tie all the flavors together. Serve this as a side dish with grilled meats or seafood. Make it a main dish by serving over cooked quinoa, couscous or farro.

1. Whisk together olive oil, white balsamic vinegar, lemon juice, honey, Dijon, salt, and pepper until emulsified.

2. In a large bowl, combine corn, cherries, mozzarella, basil, and pistachios.

3. Pour the vinaigrette over the salad and gently toss to coat.

4. Transfer to a serving platter and garnish with extra basil and a drizzle of olive oil.

Cherry and Sweet Corn Caprese

Serves 6

All you need:

Vinaigrette –

3 tablespoons olive oil

1 1/2 tablespoons white balsamic vinegar

1 tablespoon fresh lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

Freshly ground black pepper

4 ears fresh sweet corn, grilled or boiled and kernels removed from each cob

2 cups fresh cherries, pitted and halved

8 ounces small fresh mozzarella balls (ciligene), drained and halved

1/4 cup sliced fresh basil, plus more for garnish

1/4 cup roasted lightly salted pistachio kernels, roughly chopped

Olive oil, for drizzling on top

All you do:

1. Whisk together olive oil, white balsamic vinegar, lemon juice, honey, Dijon, salt, and pepper until emulsified.
2. In a large bowl, combine corn, cherries, mozzarella, basil, and pistachios.
3. Pour the vinaigrette over the salad and gently toss to coat.
4. Transfer to a serving platter and garnish with extra basil and a drizzle of olive oil.