Summer is in the air and vegetables are beginning to shine again! This Grilled Corn and Tomato Salad is super quick and easy to make and bursting with fresh summer flavor. The corn brings sweetness and rich toasted flavor while the tomatoes burst with garden-fresh juice. Green onions and basil round out the salad with herby freshness and just enough bite to keep you coming back for more.
One of the best things about this salad is that it can be made ahead. The flavors melt together the longer it marinates – it often tastes even better after a few hours. This salad is perfect for any summer picnic, dinner party, quick lunch, or easy side dish. This recipe comes together in minutes and makes use of some of the best summer produce available at this time of year. Adding fresh mozzarella or other mild cheese could even bulk it up into a simple vegetarian meal.
Putting this salad together is as simple as grilling the corn, slicing some tomatoes and green onions, and tearing some basil. Using the grill to soften and brown the corn brings irresistible summer flavor to the dish, plus you don’t have to heat up your oven or stove inside! When a salad this good is only 20 minutes away, there’s no reason not to enjoy this all summer long – weeknight, weekend, holiday, anytime!
I hope you love this Grilled Corn and Tomato Salad as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Grilled Corn and Tomato Salad
Ingredients
- 4 ears fresh corn, on the cob
- 3 tbsp olive oil, plus extra for brushing the corn cobs
- 1 ½ cups cherry tomatoes
- 3 green onions
- ⅓ cup white wine vinegar
- ¼ cup fresh basil leaves, roughly torn
- kosher salt, to taste
- black pepper, to taste
Instructions
- Preheat the grill or grillpan over high heat. Brush the corn cobs with oil on all sides.
- Slice the cherry tomatoes in half. Slice the green onions into thin circles.
- Grill the corn for 3-4 minutes per side until browned or lightly charred. Allow to cool slightly, then slice the kernels from the cobs.
- Combine the corn kernels, sliced tomatoes, sliced green onions, 3 tbsp. olive oil, white wine vinegar, torn basil, kosher salt, and black pepper to taste. Mix thoroughly.
- Serve right away or allow to marinate in the refrigerator overnight.
Come see what’s happening on Instagram!
Let’s see your skills! Tag me in your pictures @fortheperfectbite on Instagram.
Subscribe to our newsletter and never miss a recipe!
