Corn, tomato and mozzarella salad

Ingredients:

• 450 g fresh mozzarella, cut into 1 cm cubes.
• 2 tbsp chopped fresh basil
• 2 tablespoons apple cider vinegar
• 6 tbsp. l. olive oil
• 6 plum tomatoes
• 3 ears of corn, husked
• Special equipment: 6 Mason jars, 240 ml each.

Preparation:

1. Preheat grill to medium-high heat.
2. In a small bowl, combine the mozzarella with the basil and a pinch of salt. In another small bowl, whisk together the vinegar and 3 tablespoons of olive oil until emulsified. Set both aside.
3. Brush the tomatoes and corn with the remaining 3 tablespoons of oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred in spots, about 20 minutes. Grill the tomatoes, turning occasionally, until the skins begin to split and are charred in spots, about 7 minutes.
4. Peel the tomatoes, then dice them finely. Transfer to a small bowl and season with salt and pepper. Cut the kernels from the cobs, transfer to a small bowl, and season with salt and pepper to taste.
5. Place 2 tablespoons of corn in the bottom of each of the six jars. Top with 2 tablespoons of tomatoes, then 2 tablespoons of mozzarella. Repeat the layering process again to make a total of 6 layers, ending with mozzarella. Drizzle with a little vinaigrette. Salads can be stored in the refrigerator for up to 2 hours..