Fresh Tomato and Corn Salad
Bright, fresh, and bursting with summer flavors, this Fresh Tomato and Corn Salad is a quick and easy side dish that celebrates the best of the season. Juicy cherry tomatoes, crisp sweet corn kernels, and fragrant basil come together in a tangy red wine vinaigrette, lightly sweetened with a touch of honey. A sprinkle of diced red onion adds a subtle bite, while optional crumbled feta cheese provides a creamy, savory finish. Ready in just 15 minutes with no cooking required, this salad is perfect for picnics, barbecues, or a refreshing weeknight side. Serve it chilled or at room temperature for a vibrant, healthy dish that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 cups cherry tomatoes
- 2 cups fresh corn kernels
- 0.25 cup red onion
- 0.25 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup feta cheese (optional)
Instructions
Wash the cherry tomatoes thoroughly and slice them in half. Place them in a large mixing bowl.
If using fresh corn, remove the kernels from the cob using a sharp knife. If using frozen corn, thaw it completely and pat it dry with a clean kitchen towel. Add the corn kernels to the bowl with the tomatoes.
Finely dice the red onion and add it to the bowl.
Chop the fresh basil leaves into thin ribbons (also known as chiffonade) and sprinkle them over the salad ingredients.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the salad ingredients in the bowl and toss gently to combine, ensuring everything is evenly coated.
If desired, crumble feta cheese on top of the salad and give it a light toss to incorporate.
Taste and adjust seasoning with additional salt and pepper if needed.
Refrigerate the salad for 10-15 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 42.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
