• 2 corn cobs, cooked
• 100g cherry tomatoes
• 100g hard cheese e.g. Edam, Cheddar, Feta

For the dressing:

• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 5 tablespoons olive oil
• 1 teaspoon fresh chopped parsley
• Salt and freshly ground black pepper
• A few lettuce leaves for garnish

To obtain best results and to save time, use a mezzaluna to prepare the chopped herbs.

1. Cut the corn niblets, [kernels], away from the corn cobs and place in a bowl.
2. Cut the cherry tomatoes into halves and add to the corn.
3. Cut the cheese into bite sized cubes and add to the corn.
4. Prepare the dressing by placing all the ingredients in a screw topped jar and shaking well together.
5. Pour the dressing over the vegetables and cheese and mix well together.
6. Arrange a few lettuce leaves in a serving dish and spoon on the tomato and corn mixture.

Serves 4 as a side salad