This beautiful and vibrant corn and tomato salad is one of my favorite summer salads! It’s filled with sweet tomatoes and corn, creamy avocado, and a homemade basil vinaigrette that makes all the ingredients sing with flavor. This salad is sure to be a crowd-pleaser every time!
Corn is the top summer produce, and I can’t think of a better recipe to use it in than this vibrant corn and tomato salad!
This salad is refreshing and light on a hot summer day, and it pleases every crowd I’ve served it to! It truly is one of my favorite summer side dishes.
I love to pair it with steak, grilled chicken thighs, fish tacos, or any Italian dish on our website. It’s a must-try for all corn lovers!
Ingredients – What You Need
You’ll need a handful of ingredients for this salad: fresh tomatoes (any kind you like!), fresh basil, avocado, red onion, corn, and my favorite red wine vinegar dressing (ingredients in the recipe card!).
Tips for Success
Best tomatoes for salad – For this salad, I like to use cherry tomatoes, Roma, Brandywine, tri-colored tomatoes, and any other bite-sized tomatoes. You can use almost any tomato, but I like to use ones that are firm and sweet!
Fresh basil is a must! – I highly recommend only using fresh basil for the best flavor. Dried herbs just aren’t the same when used in this salad.
Add protein! Pair this salad with an additional protein such as garbanzo beans or lentils as a healthy plant-based option or grilled chicken, fish, or even steak!
Ways to cook the corn – You can prepare the corn any way you like. Grill it for 5-8 minutes, or boil it in salted water! Either way, the results will be delicious.
Add greens! To enhance this salad, serve it over a bed of spinach, mixed greens, or chopped kale.
How long do leftovers keep? This salad could be kept in the fridge for about 2-3 days. The flavors will also marinate with the dressing which is even more delicious! Keep stored in an air-tight container for ultimate freshness.
What to Serve it With
As noted above, this recipe is perfect with our grilled chicken thighs, steak, fish, eggplant parmesan, or zucchini lasagna!
Summer Corn and Tomato Salad
Ingredients
- 2-3 corn on the cobs it should amount to about 1 heaping cup of corn
- 2 cups tomatoes, sliced for bigger tomatoes or halved if they're cherry tomatoes
- 1/3 cup red onion, sliced or diced
- 1 avocado, pit removed and sliced
Red Wine Basil Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 3/4 teaspoon garlic powder, or one large garlic clove finely minced or pressed
- 1 Tablespoon honey or maple syrup
- 3 Tablespoons fresh basil, finely chopped
- generous pinch of black pepper and salt
Instructions
- Prepare the dressing: First, add all the salad dressing ingredients to a mason jar, seal it with a lid and shake it until the ingredients come together. Set aside for later.
- Cook the corn: Bring a pot of water to a boil, season it with a generous pinch of salt, and cook it for about 3-5 minutes until it's fully cooked. Then, remove the cooked corn and transfer it to a large bowl of ice water. This helps stop it from cooking further and preserves the cooked corn. It also allows it to cool down quickly.
- Remove corn from the cob: Use a knife and carefully slice the corn off the cob onto a plate or cutting board.
- Assemble salad: Then arrange on a serving plate the tomatoes, corn, avocado slices, and red onion. Then drizzle the salad dressing over top. (Give the dressing a good shake before serving). Serve and enjoy!
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