Description
Crisp summer “Corn and Tomato Salad” brings fresh Mediterranean flavors dancing across your plate. Cool kernels and juicy tomatoes mingle with herbs, creating a perfect light side dish you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 4 ears cooked corn (about 2.5 cups / 590 ml)
- 1–2 cups (240–480 ml) cherry tomatoes, sliced in half
- 0.25 cup (60 ml) chopped red onion
- 0.25 cup (60 ml) fresh basil leaves, julienned
Dressing Ingredients:
- 2 tablespoons (30 ml) apple cider vinegar or red wine vinegar
- 2 tablespoons (30 ml) olive oil
Seasoning Ingredients:
- 0.25 teaspoon salt (more to taste)
- 0.125 teaspoon pepper (more to taste)
Instructions
- Roast or steam corn kernels until they develop a golden, caramelized exterior and tender texture, either by grilling for 10-15 minutes or using microwave steaming method with a damp paper towel for 5-7 minutes.
- Allow corn to cool completely to room temperature, then carefully slice kernels from the cob using a sharp knife, collecting them in a spacious mixing vessel.
- Halve the cherry tomatoes, creating bite-sized pieces that will enhance the salad’s visual appeal and texture.
- Finely dice the red onion into small, uniform pieces to distribute a sharp, pungent flavor throughout the dish.
- Delicately slice fresh basil leaves into thin ribbons, releasing their aromatic oils and creating an elegant garnish.
- Combine corn kernels, tomato halves, diced onion, and julienned basil in the mixing bowl, ensuring an even distribution of ingredients.
- Drizzle extra virgin olive oil and white wine vinegar over the vegetable mixture, seasoning with kosher salt and freshly ground black pepper to elevate the natural flavors.
- Gently toss the salad, ensuring each ingredient is coated with the dressing and seasonings.
- Refrigerate the salad for a minimum of 10 minutes, allowing the flavors to harmonize and intensify before serving chilled.
Notes
- Grill corn for a smoky flavor by turning kernels every few minutes to prevent burning and achieve even charring.
- Use fresh summer corn at peak ripeness for the most sweet and juicy results in the salad.
- Chill ingredients beforehand to keep the salad crisp and refreshing, especially during hot weather.
- Experiment with herb variations like adding fresh mint or parsley for a different flavor profile that complements the corn and tomatoes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 140
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg