Name: Summer Vegetable Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 5 tablespoons olive oil (- divided); 1 tablespoon sherry vinegar; Fine sea salt; Freshly ground black pepper; 330 g fresh or frozen (and thawed) sweetcorn; 2 courgettes (, cut into ½-inch dice); 1 red or yellow pepper (, seeded, deveined, and cut into ½-inch dice); 1 onion (, diced); 1 clove garlic (, minced); 2 tomatoes (, seeded and diced); ½ tablespoon fresh basil leaves (, chopped)

Summer Vegetable Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

Argentinian

What you'll need

5 tablespoons olive oil – divided
1 tablespoon sherry vinegar
Fine sea salt
Freshly ground black pepper
330 g fresh or frozen (and thawed) sweetcorn
2 courgettes , cut into ½-inch dice
1 red or yellow pepper , seeded, deveined, and cut into ½-inch dice
1 onion , diced
1 clove garlic , minced
2 tomatoes , seeded and diced
½ tablespoon fresh basil leaves , chopped

Method:

Make the dressing by whisking together 3 tablespoons oil with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
Heat a large pan over high heat for 5 minutes. Add 2 tablespoons oil and heat until it starts to smoke. Add the sweetcorn, courgette, pepper, and onion and cook, stirring occasionally, until the vegetables are crisp, tender and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the dressing, stir to combine, then remove the pan from the heat. Transfer the vegetables to a bowl and let cool.
Once the vegetables have cooled to room temperature, add the tomatoes and basil. Stir to combine, and season to taste with additional salt and pepper, if needed. Can be served at room temperature or cold. If serving cold, cover with cling film and place in the fridge.

Nutrition

N/A

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