|8||corncobs (shucked and grilled)|
|500 g||cherry tomatoes|
|120 ml||olive oil|
|2 tbsp||sherry or red wine vinegar|
|lime juice for garnish|
Rudolf May Silvaner 2015
The combination of fruits, herbs, and minerals is a wonderful complement to this salad. The pleasant acidity and dense mouthfeel of the wine completes this dish.
Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.
Whisk together olive oil, vinegar, and honey. Season with salt and pepper.