Food & Cooking Recipes Salad Recipes Green Salad with Grilled Corn, Cheese, Basil, and Grilled-Tomato Vinaigrette 3.0 (17) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 6 Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing. Ingredients 2 ears corn, husked 1 large tomato (¾ pound) 4 tablespoons extra-virgin olive oil, divided Coarse salt 2 teaspoons red-wine vinegar ½ teaspoon minced garlic (from 1 small garlic clove) 2 heads Boston lettuce, trimmed, leaves separated 1 cup fresh basil leaves 4 ounces caciocavallo or Parmesan cheese, shaved Directions Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears. Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt. Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately. Andrew Purcell Cook's Notes Sauce SecretTomatoes grilled to the point of collapse are the key to this savory, chunky dressing. Rate it Print