Cherry Tomato & Corn Salad Recipe With Cheese Is Summer's Finest by Donna John
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Certain ingredients make you think of a particular season. For fall, it's pumpkin, molasses, maple and warm baking spices. In the spring, it's asparagus and green peas. Winter means winter squash and cranberries. For summer, the main players are sweet corn, fresh herbs and vine-ripened tomatoes. This sweet and tangy corn salad recipe invites all those summer ingredients to the party.
This vegetable salad is sweet and crunchy from the corn and tangy from the simple two-ingredient dressing. The gluten-free salad takes minutes to make and complements most any dinner. To make this corn salad you will need fresh corn on the cob, grape or cherry tomatoes, green onions, fresh basil, cheese (feta or mozzarella), white wine vinegar, olive oil, salt and black pepper.
Nutrition is another main player in this corn and tomato salad! Read about the health benefits of tomatoes, the health benefits of corn, the health benefits of onion, the health benefits of basil and the health benefits of olive oil.
This refreshing summer salad makes a wonderfully light, but satisfying, lunch or dinner side dish for chicken, pork, beef, lamb or seafood. Because there's no mayonnaise in this salad recipe, it's ideal for summer potlucks and cookouts.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Ingredients
- 3 large corn on the cob, kernels removed (about 3 cups)
- 1 - 2 cups grape or cherry tomatoes
- 4 - 5 green onions, chopped
- 1/2 cup chopped fresh basil leaves
- 4 ounces fresh mozzarella or feta, cut into cubes or crumbled
Dressing
- 3 tablespoons white wine vinegar
- 1/4 cup olive oil
- salt and black pepper, to taste
Recipe Notes
- Hold the corn cobs over a large bowl and cut the kernels off with a sharp knife.
- The corn salad can be eaten at room temperature or cold.
- A good-quality olive oil makes all the difference in this recipe. I used Heraclea extra-virgin olive oil.
- I used a ball of fresh mozzarella cheese that I cut into cubes. Feta would be equally as delicious. Want to get funky? Try this salad with blue cheese.
- Store the leftovers in an airtight container in the fridge for up to five days.
Here's how to make it:
- Put all the salad ingredients into a large bowl. Season with salt and black pepper, to taste.
- In a small bowl (I used a glass measuring cup), whisk together the vinegar and olive oil.
- Pour the dressing over the salad ingredients.
- Toss to coat. Taste and adjust seasonings, if needed.
- Garnish with fresh basil, if desired, and serve immediately or cover and refrigerate until ready to serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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