Tomato, Corn & Basil Salad
Tomato, Corn & Basil Salad adds a fresh and vibrant twist to a classic summer favorite. This colorful combination delights the palate with juicy tomatoes, sweet corn kernels, and aromatic basil leaves. Together, they create a refreshing medley that brightens any meal.
Equipment
- Large pot To boil corn cobs if not grilling
- Grill or Grill Pan Optional, to grill corn for extra flavor
- Mixing bowl To combine salad ingredients and dressing
- whisk To mix dressing ingredients
Ingredients
- 2 cups fresh tomatoes cherry or heirloom, bite-sized pieces, dried with paper towels
- 2 cups sweet corn kernels fresh corn on the cob, boiled or grilled and removed from cob
- 1/2 cup fresh basil leaves hand-torn
- 3 tablespoons extra virgin olive oil for dressing
- 1 tablespoons lemon juice freshly squeezed
- to taste salt and black pepper to taste
- optional feta or mozzarella cheese crumbled or small balls, to elevate texture and flavor
Instructions
- Prepare the Corn – Boil or grill fresh corn cobs until just tender to maintain sweetness and texture. Remove kernels carefully from the cob to maximize flavor and avoid mushiness.
- Chop the Tomatoes – Slice cherry or heirloom tomatoes into bite-sized pieces. Dry them gently with paper towels to remove excess moisture and prevent a watery salad.
- Tear the Basil – Hand-tear fresh basil leaves instead of chopping to keep aromatic oils and vibrant color. Toss basil lightly with tomatoes and corn.
- Make the Dressing – Whisk together extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper. This simple dressing enhances natural flavors without overpowering them.
- Combine and Toss – Gently mix corn kernels, tomatoes, and basil with the dressing until evenly coated. Let the salad rest for 10-15 minutes to meld flavors without sogginess.
- Optional Finishing Touch – Add crumbled feta or small mozzarella balls if desired. Finish with a drizzle of aged balsamic or a pinch of red chili flakes for extra depth and subtle heat.
Notes
- Use fresh, ripe tomatoes like heirloom or cherry for best flavor and color.
- Grill the corn for smoky flavor, but avoid overcooking to keep sweetness and crunch.
- Hand-tear basil leaves to preserve vibrant color and aroma.
- This salad is best served fresh but can be stored chilled in an airtight container and consumed within 2–3 days.
- Omit cheese or use plant-based alternatives for a vegan version.
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