Grilled Corn and Tomato Salad
Sweet corn, fresh tomatoes, and bright herbs come together for the perfect light and crisp summer salad. This salad uses some of the best produce this season has to offer!
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.