Fresh Corn Tomato Basil Salad
A vibrant summer salad featuring sweet corn, juicy tomatoes, and fresh basil, perfect for any occasion.
Equipment
- 1 large mixing bowl
- 1 knife for chopping
- 1 cutting board
Ingredients
Salad
- 3 ears fresh corn cooked and kernels removed
- 2 cups cherry tomatoes halved
- 1 cup fresh basil leaves sliced
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Boil or grill the corn until tender. Allow it to cool before removing the kernels.
- While the corn cools, halve the cherry tomatoes and slice the basil leaves into thin ribbons.
Assembly
- In a large mixing bowl, combine the corn kernels, cherry tomatoes, and basil.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Season with additional salt and pepper if needed, to suit your taste preferences.
- Transfer to a serving platter or individual bowls and enjoy immediately.
Storage
- Place any remaining salad in an airtight container and refrigerate for up to two days.
Notes
Pro Tips: Use the freshest ingredients for the best flavor. Ingredient Substitutions: Use canned or frozen corn if fresh is unavailable. How to Serve: Pair with grilled meats or seafood. Storage & Freshness: Keep leftovers in an airtight container for up to two days. Make-Ahead Tips: Prep ingredients in advance and combine before serving.