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tomato & corn salad

4 large tomatoes
1/2 tsp salt
2 T balsamic vinegar
1/2 c extra-virgin olive oil
2 c fresh corn kernels (cut from 5 ears of corn)
1/4 c chopped basil

Cut the tomatoes into small pieces (remove seeds if you prefer). Toss with salt.
In a seperate bowl, put vinegar, then gradually add in oil. Toss in remaining ingredients. Season with salt and pepper.

I tried this recipe yesterday. It was my first experience with both balsamic vinegar and olive oil. Contrary to my initial reaction when I saw the recipe ingredients, I actually liked the taste. So imagine my surprise when I pulled it out of the refrigerator tonight, and saw that the oil/vinegar had hardened. ?! I heated it slightly in the microwave, but it made me a little hesitant about eating it. The taste was still the same.

So for all my cooking connoisseur friends, I have some questions.
  1. What is the difference between olive oil, virgin olive oil, and extra virgin olive oil?
  2. What is balsamic vinegar?
  3. Does olive oil have more fat than regular vegetable oil?
  4. Should this dish have been refrigerated?

the country gal cook

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Comments

Jennifer said…
let me know when you find the answers...I am clueless!
August 3, 2008 at 9:27 PM
Lydia said…
Olive Oil is much healthier than vegetable oil- it has less trans fat. However, when frying, it is best to use vegetable oil because olive oil burns quicker and at lower temperatures. The type of olive oil depends on when it(the olives) is harvested and pressed. The more "virgin" the earlier it is processed and supposedly is purer. I don't really undertand it, but I do prefer the lighter, clearer versions so I buy extra virgin olive oil.
August 4, 2008 at 11:33 AM
Lydia said…
I'm not sure why your dressing hardened, how cold is your refrigerator? Did you put a lid on your salad? Hmmm...I've never had that happen and I've made this type of salad before. Let me know if you find out.
August 4, 2008 at 11:36 AM
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