Grilled Corn Salad With Mozzarella, Bell Peppers, And Cherry Tomatoes - cooking recipe

Ingredients

6 ears fresh corn, shucked and desilked
2 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes, halved
12 ounces pearl-size mozzarella balls
1 small red onion, finely diced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Dressing:
4 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1/4 cup chopped fresh basil
1 tablespoon honey
1 clove finely grated garlic
salt and freshly ground black pepper to taste

Preparation

Preheat an outdoor grill for high heat and lightly oil the grate.
Brush corn with oil.
Grill corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow bell pepper, and red bell pepper.
Combine olive oil, apple cider vinegar, basil, honey, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.