6 ears of corn
6 zucchini
1/4 red onion (finely diced)
6 tomatoes
tiny fresh mozzarella cheese balls (la perla - i think they are called. You can get the regular small bite sized balls and cut them into 4 pieces)
Balsamic Vinaigrette - you can buy it or make it yourself
Salt and Pepper to taste
Crispy fried pancetta bits
Toss corn and zucchini in olive oil and season with salt and grill on a BBQ until caramelized and done. Cool in the fridge. Dice onion and cube tomato into small little pieces. Strip the corn off the cob and cut zucchini into small little pieces like the tomato. The largest pieces in the salad are the tomatoes and zucchini, then the cheese should be about that size too, then the onion is the smallest. Toss with the balsamic dressing, season with salt and pepper and then crumble the pancetta over the top and serve. Crunchy, veggie summer bliss!
