Quick & Fresh Tomato Corn Salad Recipe

I absolutely love this Quick & Fresh Tomato Corn Salad Recipe because it feels like summer in every bite. It s light, vibrant, and super easy to throw together – perfect when you want something fresh but don t want to spend forever in the kitchen. Whether you re serving it at a barbecue or just craving something veggie-packed and refreshing after a long day, this salad never disappoints.

When I first tried this recipe, I was stunned by how the juicy sweetness of corn pairs with the tangy tomatoes and creamy feta – it s like a flavor party! Plus, it s a brilliant way to celebrate fresh produce on those busy nights when you want healthy without fuss. You ll find that this Quick & Fresh Tomato Corn Salad Recipe quickly becomes your go-to summer salad, guaranteed.

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Ingredients You’ll Need

Each ingredient in this Quick & Fresh Tomato Corn Salad Recipe plays a role in creating a harmonious medley of flavors and textures. When shopping, look for ripe cherry tomatoes and fresh corn for the best results.

• Corn: Fresh ears are best – steaming them briefly locks in their natural sweetness and crunch.
• Cherry Tomatoes: Choose firm, ripe ones for juicy bursts of flavor.
• English Cucumber: Adds crispness without overpowering, and peeling is optional depending on preference.
• Red Onion: Use sparingly to avoid too sharp a bite; soaking in cold water can mellow it out.
• Feta Cheese: Optional but highly recommended for a salty, creamy punch.
• Fresh Basil: The herbal freshness really lifts the entire salad.
• Red Wine Vinegar: Provides a tangy balance that perks up the veggies.
• Honey: Just a touch to counterbalance the acidity.
• Extra Virgin Olive Oil: Quality olive oil makes a notable difference in flavor.
• Garlic (powder and fresh): A double garlic hit that adds warmth without overpowering.
• Dried Oregano: Gives a subtle earthiness.
• Kosher Salt and Fresh Ground Black Pepper: Essential for seasoning and rounding out flavors.

Variations

I love how flexible this salad is. Most times, I stick with the classic combo, but it s so easy to tweak depending on your mood or what s in the fridge. Feel free to get creative and make it your own!

• Variation: Adding diced avocado gives this salad a silky texture that my family adores, especially when the weather s warm and we want something extra creamy.
• Dietary Twist: Swap out feta for a vegan cheese or omit it for a dairy-free version – the salad still shines without it.
• Seasonal Swap: In cooler months, try grilled corn instead of steamed for a smoky depth.
• Herb Play: Mixing in fresh mint or cilantro can give it a whole new flavor profile that s exciting to explore.

How to Make Quick & Fresh Tomato Corn Salad Recipe

Step 1: Steam the Corn to Sweet Perfection

Grab a large pot and add about a cup of water – just enough to create steam. Bring it to a boil, then carefully place your shucked corn ears in, cover the pot, and let them steam for about 3 minutes. This short steaming locks in the corn’s juicy sweetness and keeps it tender-crisp. Use tongs to transfer the corn to a cutting board and let it cool enough to handle. This step really makes a difference, giving you corn that s juicy but still full of bite.

Step 2: Prep the Veggies and Mix

Once the corn is cool, stand it upright and slice the kernels off with a sharp knife – be careful but keep steady. Toss those sweet kernels into a large bowl along with your halved or quartered cherry tomatoes, diced cucumber, and finely diced red onion. I like to add crumbled feta here too because it brings a lovely creaminess. Then, add your sliced fresh basil – it s the herb that really pulls everything together with its bright, peppery notes.

Step 3: Make and Add the Dressing

In a small bowl or jar, whisk together the red wine vinegar, honey, olive oil, garlic powder, grated fresh garlic, dried oregano, salt, and freshly ground black pepper. I like to shake it in a jar to emulsify the dressing perfectly. Pour this fragrant dressing over your salad – then toss gently to coat all those fresh veggies evenly. At this point, taste and adjust seasoning. A little more salt or pepper might be all it needs to hit the sweet spot.

Step 4: Garnish and Serve

Finish off with a few whole fresh basil leaves for a simple but elegant garnish. Serve this salad immediately for the freshest flavors and best texture. It s incredible as a side or even a light main, especially on warm days.

How to Serve Quick & Fresh Tomato Corn Salad Recipe

Garnishes

I love to garnish this salad with extra whole basil leaves because they add a fresh, green pop and beautiful aroma. Sometimes, I sprinkle a touch of extra crumbled feta on top for a little more creaminess. A few cracked black peppercorns also look and taste delightful as a finish.

Side Dishes

This salad pairs wonderfully with grilled chicken, fresh fish, or even a slice of toasted sourdough bread to soak up the dressing. I often serve it alongside barbecued ribs or kebabs – it cuts through the richness and keeps the meal feeling fresh and balanced.

Creative Ways to Present

For a party, I ve served this salad in hollowed-out bell peppers or cute mini mason jars – both get great compliments and make for an impressive presentation. You can also build small individual salad cups with layers of corn salad, avocado, and feta for an adorable appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 1-2 days. The salad tastes great cold but tends to release some juices over time, so give it a gentle stir before serving again. It still holds up well but is best fresh.

Freezing

Freezing isn t ideal for this salad because fresh tomatoes and cucumbers get mushy when thawed, and the dressing separates. I personally skip freezing and prefer to make just enough to enjoy fresh.

Reheating

This salad is best served cold or room temperature, so I usually don t reheat it. If you want to warm the corn separately, do so gently in a pan or microwave and then add it to the fresh salad mix.

FAQs

Final Thoughts

This Quick & Fresh Tomato Corn Salad Recipe has become one of my favorite summer staples because it manages to be effortless and impressive all at once. Whenever I make it, I m reminded that the simplest ingredients, treated with care, can create something beautifully vibrant and satisfying. I truly recommend you give it a try – you ll love how fast it comes together and how much joy it brings to your table!

Quick & Fresh Tomato Corn Salad Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Steaming
• Cuisine: American
• Diet: Vegetarian

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Description

A vibrant and refreshing Quick & Fresh Tomato Corn Salad featuring sweet steamed corn, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, tossed with a zesty homemade dressing of red wine vinegar, honey, and herbs. Perfect for a light side dish or summer lunch, this salad combines fresh garden flavors in a colorful, easy-to-make recipe.

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Ingredients

Units USM Scale 1x2x3x

Vegetables & Herbs

• 6 ears corn, shucked (4 to 5 cups cooked corn kernels)
• 12 ounces cherry tomatoes, halved or quartered (2 to 3 cups)
• 2 cups diced English cucumber
• 1/2 cup diced red onion
• 1/2 cup fresh basil leaves, thinly sliced, plus a few whole leaves for garnish

Dressing & Seasoning

• 2 Tablespoons red wine vinegar
• 1 teaspoon honey
• 1/3 cup extra virgin olive oil
• 1 teaspoon garlic powder
• 1 clove garlic, grated
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, or to taste
• Fresh ground black pepper, to taste

Optional

• 3/4 cup crumbled feta cheese, or to taste

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Instructions

1. Steam the Corn: Add one cup of water to a large pot that can accommodate the corn ears. Bring the water to a boil, then add the shucked corn ears. Cover the pot and steam the corn for 3 minutes or until just tender. Remove the corn using tongs and transfer to a cutting board to cool for a few minutes.
2. Prepare the Salad Base: Once the corn is cool enough to handle, cut the kernels off the cobs using a sharp knife. Place the corn kernels in a large mixing bowl and add the halved or quartered cherry tomatoes, diced English cucumber, diced red onion, crumbled feta cheese (if using), and thinly sliced fresh basil.
3. Make the Dressing: In a small bowl or jar, whisk together the red wine vinegar, honey, extra virgin olive oil, garlic powder, grated garlic clove, dried oregano, kosher salt, and freshly ground black pepper until well combined.
4. Toss and Season: Pour the dressing over the salad ingredients in the large bowl. Toss gently to combine all flavors evenly. Taste and adjust salt and pepper as needed.
5. Garnish and Serve: Garnish the salad with a few whole fresh basil leaves for an appealing presentation. Serve immediately for the best freshness, or refrigerate leftover salad for up to 2 days.

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Notes

• For best flavor and texture, serve the salad the same day it is made.
• Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.
• To make the salad vegan, omit the feta cheese.
• If fresh corn is unavailable, frozen corn can be substituted, thawed and lightly steamed or blanched before use.
• Adjust seasoning and dressing quantities to taste preferences.