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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
