Cherry Tomato & Corn Salad Recipe With Mozzarella Lets You Skip the Lettuce (7 Ingredients) Salads High Protein Recipes Lunch Side Dishes Vegetables Vegetarian Gluten-free Farm to Table Recipe

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. The corn salad can be eaten at room temperature or cold.

Pro Tip: Hold the corn cobs over a large bowl and cut the kernels off with a sharp knife.

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

Here's how to make it: 

1. Put all the salad ingredients into a large bowl. Season with salt and black pepper, to taste. (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.)
2. In a small bowl (I used a glass measuring cup), whisk together the vinegar and olive oil.
3. Pour the dressing over the salad ingredients.
4. Toss to coat. Taste and adjust seasonings, if needed.
5. Garnish with fresh basil, if desired, and serve immediately or cover and refrigerate until ready to serve. Store the leftovers in an airtight container in the fridge.

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. 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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