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With fresh corn cut straight from the cob, cherry tomatoes, spices, and a light dressing, this Corn and Tomato Salad is perfect for a summer lunch or dinner!

Corn and Tomato Salad

Print Recipe
With fresh corn cut straight from the cob, cherry tomatoes, spices, and a light dressing, this Corn and Tomato Salad is perfect for a summer lunch or dinner!
Course Salad, Side Dish
Cuisine American
Keyword corn salad, salad recipe, tomato salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 181
Author Gayle

Equipment

Ingredients

  • 4 ears sweet corn
  • 1 container cherry tomatoes (about 2 cups), quartered
  • ½ red onion , diced
  • ¼ cup chopped fresh basil
  • 2-3 sprigs fresh oregano
  • ¼ cup olive oil
  • 2-3 tablespoons white balsamic vinegar
  • Salt and pepper , to taste

Instructions

  • Place corn cobs into a large pot of boiling water and boil for 7 minutes.
  • Shock corn by submerging into a large bowl of cold water (I do this so that the corn stops cooking and still has a slight crunch to it). Remove corn from water and set aside to cool.
  • In a medium bowl, combine tomatoes, onion, basil and oregano. Lightly toss to mix together.
  • Cut corn off the cobs and toss in salad mixture. Pour olive oil and white balsamic vinegar over salad and toss to coat. Season with sea salt and pepper. Serve immediately or refrigerate until ready to serve.

Notes

  • Salad will keep covered in refrigerator for about 5 days.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg