Potato Tomato Corn and Basil Salad
Brighten up your table with this vibrant Potato Tomato Corn and Basil Salad—a wholesome, flavorful medley that's perfect for summer gatherings or a quick, healthy meal. Featuring tender, bite-sized potatoes, juicy cherry tomatoes, lightly toasted corn kernels, and aromatic fresh basil, this salad bursts with garden-fresh goodness in every bite. Tossed in a zesty dressing of extra-virgin olive oil, fresh lemon juice, and garlic, this dish is a refreshing blend of tangy, herby, and subtly sweet flavors. Ready in just 35 minutes, this easy-to-make side dish is gluten-free, vegetarian, and ideal for picnics, barbecues, or a light lunch. Serve it chilled for the ultimate refreshing treat!
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Recipe Information
Ingredients
- 500 grams small potatoes
- 250 grams cherry tomatoes
- 200 grams corn kernels (fresh or frozen)
- 20 grams fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 whole garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the potatoes thoroughly and cut them into bite-sized pieces. If using baby potatoes, you can leave the skin on.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool.
While the potatoes are cooking, prepare the corn. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it according to package instructions.
Heat a small skillet over medium heat. Add the corn kernels and toast them for 4-5 minutes, stirring occasionally, until lightly golden. Remove from heat and let cool.
Halve the cherry tomatoes and set them aside. Roughly chop the fresh basil leaves or leave them whole for a more rustic presentation.
In a large mixing bowl, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Add the cooled potatoes, toasted corn, cherry tomatoes, and basil into the bowl with the dressing. Toss gently to combine, making sure all the ingredients are well coated.
Taste and adjust seasoning with more salt or pepper if needed.
Serve immediately at room temperature, or chill in the refrigerator for 20-30 minutes before serving for a cooler salad.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3476 mg | 74% | |
*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.
