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Summer Corn and Tomato Salad

Summer Corn and Tomato Salad

A vibrant and refreshing Summer Corn and Tomato Salad that highlights the natural sweetness of peak-season produce, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 4-5 Ears Fresh Sweet Cor
  • 2 Cups Cherry or Grape Tomatoes, halved or quartered
  • 1/2 Small Red Onion, finely diced
  • 1/2 Cup Fresh Basil Leaves, chiffonade or tor
  • 1/2 Cup Feta Cheese, crumbled (optional)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Lime Juice
  • 1 Teaspoon Honey or Agave
  • Kosher Salt, to taste
  • Black Pepper, to taste

Method
 

  1. Prepare the corn by slicing the kernels off the cob or grilling it for a smoky flavor.
  2. Wash and halve the cherry tomatoes and place them in a bowl with the corn.
  3. Add the finely diced red onion and chopped basil.
  4. In a separate bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
  5. Pour the dressing over the vegetables and toss gently to coat.
  6. Fold in the crumbled feta cheese right before serving.

Notes

Use fresh ingredients for the best flavor. Let the salad sit at room temperature for about fifteen minutes before serving to enhance the flavors.