Summer Corn and Tomato salad
There’s nothing as sweet (literally) as a fresh summer corn and tomato salad. Summer is the time of year when both corn and tomatoes are at their peak freshness and vibrant with flavor. And not only does this recipe set you up for a delicious celebration of summer produce, but it is also the perfect accompaniment to any fresh meal. My rule for cooking in the summertime is a basic formula: grilled protein + delicious (preferably cold) side dish. Think, a herby potato salad, a marinated cucumber salad, pretty much anything with the word salad at the end. The freshness and brightness of a delicious side such as this summer corn and tomato salad is the perfect thing to bring to your summer table! Bonus — it’s quick and easy to make.
Can summer corn and tomato salad be made ahead of time? Yes, you can make this summer corn and tomato salad as is a few hours ahead of time. This is perfect for busy summer days where you might have fun activities planned all the way up to dinnertime. If you want to make it more ahead of time than just a few hours, I recommend leaving the tomatoes out and adding them in when you’re ready to serve, because they can become too watery and sog the salad out.
Can I use any other acid other than balsamic vinegar to make this summer corn salad recipe? Yes, you can substitute balsamic vinegar for any other type of acid, such as white wine vinegar, apple cider vinegar, or even lemon juice. The vinegar addition to this recipe should be very minimal and not contribute a strong flavor, other than enhancing the flavors of the delicious corn and tomatoes. A little drizzle of vinegar or lemon juice will do just that to brighten the sweet flavor of the produce, so feel free to experiment with different kinds of vinegars and citrus juice!
Can I add anything else to this corn and tomato salad? Absolutely, there are so many ways to enhance this delicious salad recipe by adding fresh vegetables. My favorite additions are:
Cucumbers
Peaches
Avocado
Pretty much anything in season!
Can I swap basil for another herb in this salad recipe? You can utilize any soft herb in this corn and tomato salad. Examples that work well would be parsley, cilantro, and even mint, used in small quantities. I recommend staying away from hard herbs for this recipe, such as rosemary, because not only does it have a flavor profile that doesn’t suit these summer ingredients, but it will also be too toothsome for the salad.
How to pick a perfectly ripe tomato? Perfectly ripe tomatoes (no matter the variety) should be rich in color, have tight (not wrinkly skin), feel heavy for their size, and not be too firm or too soft. All of these are key indicators that the tomato is juicy and hasn’t dehydrated, which is the key to picking a flavorful tomato. An under-ripe tomato will be pale in color, hard, and feel very lightweight for its size. An over-ripe tomato will have wrinkly skin, feel very squishy, and have distorted color on the skin.
Can I use cherry tomatoes in this corn and tomato salad recipe? Yes, my recommendation is to pick whichever type of tomatoes look the most fresh and ripe when shopping for ingredients for this corn and tomato salad. What you’re looking for from the tomatoes is a delicious sweetness that mingles beautifully with the sweet grilled corn, so whether it’s a grape, cherry, roma, beefsteak, or any other tomato, as long as it’s fresh, it’ll work perfectly.
How to make summer corn and tomato salad:
Summer Corn and Tomato Salad
Celebrate the best of summer produce with this tomato and corn salad — bright, flavorful, and made for cookouts, picnics, or any seasonal spread.
Ingredients
- 4 ears of corn, shucked
- 1 lb fresh tomatoes
- 4 oz crumbled feta cheese
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt + pepper to taste
- Fresh basil
Instructions
- Preheat your grill or a large cast-iron skillet over medium-high heat.
- Grill the corn, rotating it every 3-5 minutes or until you see light grill marks develop on all sides. This usually takes about 15 minutes.
- Remove the corn from the grill, let it cool slightly (until it's able to be handled), and cut the corn off the cob into a large bowl.
- Cut the tomatoes into large chunks, about 1-inch squares, and add them to the bowl with the corn.
- Season the corn and tomato mixture with salt, pepper, olive oil, and balsamic vinegar and toss gently.
- Top with fresh torn basil and crumbled feta cheese. Enjoy!
