Fresh Tomato Corn Salad
A vibrant and refreshing salad perfect for summer gatherings, featuring sweet corn and juicy tomatoes, complemented by a simple vinaigrette.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 sharp knife for chopping vegetables
Ingredients
Salad Ingredients
- 2 cups fresh corn kernels from about 3 ears
- 2 cups cherry tomatoes halved
- 1/2 cup red onion diced
- 1/4 cup fresh basil leaves torn
Dressing Ingredients
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
Preparation
- Shuck the corn and remove the kernels using a sharp knife. If desired, briefly boil the corn kernels for 2-3 minutes to enhance sweetness, then drain and cool.
- Dice the red onion and halve the cherry tomatoes. Tear the basil leaves into smaller pieces. Combine all the vegetables in a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, and honey. Season with salt and pepper to taste, adjusting as needed for balance.
- Pour the dressing over the vegetable mixture in the mixing bowl. Gently toss to ensure all ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, toss the salad once more to refresh. Adjust seasoning if necessary. Serve chilled as a side dish or light meal.
Serving and Storage
- This salad pairs well with grilled meats and seafood. It's a delightful addition to picnics and barbecues, offering a fresh contrast to heavier dishes.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best flavor, consume within 24 hours.
Notes
Pro Tips: Use fresh, local produce for best flavor. Ingredient Substitutions: Swap basil for cilantro for a different flavor. How to Serve: Perfect with grilled chicken or fish. Storage & Freshness: Best enjoyed the same day. Make-Ahead Tips: Prepare vegetables and dressing separately; combine just before serving.