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Fresh Sweet Corn and Tomato Salad Recipe with Easy Basil Vinaigrette

fresh sweet corn and tomato salad - featured image
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A vibrant and fresh summer salad combining crisp sweet corn, juicy tomatoes, and a punchy basil vinaigrette. Perfect for quick meals, cookouts, and light lunches.

Ingredients

Scale
  • 4 ears fresh sweet corn, husked and kernels cut off (about 2 cups)
  • 2 cups ripe tomatoes, chopped (mix of cherry and heirloom recommended)
  • 1 cup fresh basil leaves, thinly sliced or torn
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cut the kernels off 4 ears of fresh sweet corn. Stand the ear upright on a cutting board and slice downward with a sharp knife. If using frozen corn, thaw and drain well. (About 10 minutes)
  2. Dice 2 cups of tomatoes, combining cherry tomatoes halved and heirloom diced. Place in a large mixing bowl. (5 minutes)
  3. Thinly slice 1/4 cup red onion. If raw onion is too sharp, soak slices in cold water for 5 minutes and drain before adding. (5 minutes)
  4. Wash and pat dry 1 cup fresh basil leaves. Tear or thinly slice and add to the bowl with corn, tomatoes, and onion. (3 minutes)
  5. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, and 1 teaspoon Dijon mustard until emulsified. Season with salt and freshly ground black pepper to taste. (3 minutes)
  6. Pour the vinaigrette over the corn, tomato, basil, and onion mixture. Toss gently but thoroughly to coat evenly. Taste and adjust seasoning if needed. (2 minutes)
  7. Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld. Serve fresh or chilled. (10 minutes resting time)

Notes

If tomatoes are very juicy, drain some liquid before tossing to avoid a watery salad. For deeper flavor, lightly char corn kernels in a hot skillet for 2-3 minutes before assembling. Add fresh basil last to keep it vibrant. Store leftovers in an airtight container in the refrigerator for up to 2 days; best eaten fresh. Dressing can be made up to 2 days ahead and whisked before use.

Nutrition

Keywords: sweet corn salad, tomato salad, basil vinaigrette, summer salad, fresh salad, easy salad recipe, gluten-free, vegan

Find it online: https://yumnode.com/fresh-sweet-corn-and-tomato-salad-recipe-with-easy-basil-vinaigrette/