This corn and tomato salad is the ultimate summer side dish! It’s tossed with creamy avocado, red onions and a homemade fresh basil salad dressing. It’s absolutely delicious and always a crowd pleaser!
If you’re a fan of summery corn and tomatoes, you should try this Grilled Corn and Tomato Salad. The ingredients are really simple, but each bite sings with all the right flavors!
It’s slightly sweet, perfectly herbaceous, and a little creamy with the added avocado.
I could really have this salad all summer long and never get tired of it. I’m pretty sure you and your family will love it as much as we do!
Ingredients – what you need
For this salad you need a handful of ingredients: fresh tomatoes (any style you like!), fresh basil, avocado, Red onion, Cornand my favorite Red Wine Vinegar Dressing (Ingredients in the recipe card!).
Tips for Success
Best tomatoes for salad – For this salad, I like to use cherry tomatoes, roma, brandywine, tricolor tomatoes, and other bite-sized tomatoes. You can use almost any tomato! But be sure to use tomatoes that are firm and sweet, not too watery.
Fresh herbs are a must! – For the best flavor, I highly recommend using only fresh basil. Dried herbs just don’t taste the same.
Add protein! Pair this salad with an extra protein like chickpeas or lentils for a healthy plant-based option, or with grilled chicken, fish or even steak!
Ways to cook the corn – This recipe requires the corn to be grilled, which of course adds the perfect charcoal flavor. But if you don’t have time to grill (or don’t even have a grill) you can also steam/cook it until done!
Add greens! If you want to add a little extra to this salad, you can serve it over a bed of leafy greens like spinach, mixed leafy greens, or chopped kale.
How long do leftovers keep? This salad will keep in the fridge for 2-3 days. The flavors are also marinated with the dressing, which is even more delicious! Store in an airtight container for ultimate freshness.
What to serve it with
This salad goes wonderfully with almost any summer meal! Serve with your favorite grilled protein (like fish, steak, or chicken). It would also pair beautifully with my family’s favorite Lemon Rosemary Roasted Chicken and Potato dishes, or if you’re into Italian – try our classic Eggplant Parmesan. Whatever you choose to combine, I’m sure you’ll enjoy it!
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This corn and tomato salad is the ultimate summer side dish! It’s tossed with creamy avocado, red onions and a homemade fresh basil salad dressing. It’s absolutely delicious and always a crowd pleaser!
portions 6
Course:
salad
Kitchen:
American
tags:
Corn and tomato salad, tomato avocado and lamb’s lettuce
Freezer friendly:
no
calories: 290 kcal
-
2
corn on the cob
it should be about 1 heaping cup of corn -
2
cups
sliced tomatoes -
1/4
Cup
red onion slices -
1
avocado
Pit removed and sliced
Red Wine Basil Vinaigrette
-
1/2
Cup
high quality olive oil -
1/4
Cup
red wine vinegar -
3/4
teaspoon
garlic powder -
1
tablespoon
honey or maple syrup -
1/4
Cup
chopped fresh basil - generous pinch of black pepper and salt
-
Prepare dressing: First, add all of the salad dressing ingredients to a mason jar, cover with a lid, and shake until the ingredients combine. Set aside for later.
-
Grill Corn: Then set the grill to medium-high and place the corn directly on the grills. Fry on all sides for 2-3 minutes until lightly browned.
-
Detaching corn from the cob: Remove the corn from the grill and use tongs to hold the hot corn. Using a knife, carefully cut the corn from the cob onto a plate or cutting board.
-
Assemble the salad: Then arrange the tomatoes, corn, avocado slices and red onion on a plate. Then drizzle the salad dressing over it. (Shake the dressing well before serving). Serve and enjoy!