Easy Tomato Corn Salad
This tomato corn salad combines colorful summer veggies with a simple dressing. An easy but super flavorful side dish for a summer barbecue!
Servings 6 servings
Ingredients
For the Dressing
- ½ cup extra-virgin olive oil
- 2 tbsp sherry vinegar, or red wine vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp flaky sea salt, such as fleur de sel or Maldon sea salt flakes
- Freshly ground black pepper
For the Salad
- 2 lb fresh, ripe tomatoes (cherry, heirloom, or garden varieties all work)
- 2 ears of corn, preferably bicolor
- ½ cup mixed fresh herbs (see note)
- Flaky sea salt, such as fleur de sel or Maldon sea salt flakes
Instructions
- For the dressing: In a jar, combine all ingredients. Close the jar and shake vigorously for several seconds. Leave at room temperature if using on the same day, or refrigerate for up to 2 weeks. (If refrigerated, the dressing must be brought back to room temperature at least 10 minutes before using.)
- For the salad: Chop the tomatoes into bite-sized pieces. Transfer to a large salad bowl.
- Cook the ears of corn using either the microwave or boiling method. (Refer to note below for instructions.) If desired, lightly brush the cooked corn with olive oil and grill on the barbecue or a grill pan to add color and a slightly smoky flavor to the corn.
- Using a sharp knife, cut the kernels off the cobs. Add to the salad bowl. Add ⅓ cup (80 ml) of the dressing, then toss to distribute. Season with salt and pepper. Taste and adjust the seasoning if needed (tomatoes and corn love a good amount of salt!)
- Mix in the herbs and serve.
Notes
- How to choose which fresh herbs to use in this salad: My favorite herbs to use in this tomato corn salad are dill, basil, and chives. Dill adds an incredible aroma to the salad, basil a leafy touch, and chives a sharpness that balances all those flavors out. If you don't have these varieties on hand, you can use anything else: Italian parsley, coriander, oregano, and marjoram would all work well in this tomato corn salad. You can't go wrong!
- How to cook corn in the microwave: Cut the stock end of the cob, removing one or two rows of kernels from the bottom of the cob. Place the cob on a plate, then microwave for 2 minutes and 45 seconds at maximum power (for a 950W oven—adjust time if needed.) Use a clean kitchen towel to grab the hot corn cob by the pointy end. Push the cob out of its husk, starting from the pointy end and all the way down, until the clean cob slips out. Use as instructed in the recipe.
- How to boil corn: Remove the husks from the corn, being careful to pull out the fine strands of silk, too. Bring a large pot of water to a boil. Make sure the pot can hold a whole corn cob. If it doesn't, you can cut the cobs in half lengthwise. Drop the corn in boiling water. Cook, uncovered, until the kernels are tender and golden, about 5 minutes. Remove the corn from the water, pat dry, and use as instructed in the recipe.
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