Summer Tomato Salad with Roasted Corn and Avocado
This summer tomato salad features peak summer produce: a variety of tomatoes, roasted corn, sliced onions, creamy avocado, and a sweet honey basil dressing to bring it all together. It tastes like summer and goes with any grilled main dish.
This is the salad for peak summer produce!
When tomato season hits, you can find me making this tomato salad all summer long!
It highlights the best summer produce – tomatoes, sweet corn, fresh herbs, and perfectly ripe avocado. It’s colorful, hydrating, and goes with just about everything off the grill. Plus, it’s one of those dishes that looks impressive without any effort.
🍅 Fresh & seasonal: The best way to use ripe summer tomatoes and sweet corn.
🌿 Bursting with flavor: Fresh basil dressing make the salad shine!
🕒 Quick to prep: Minimal prep and cooking needed!
🍽️ Versatile: Great as a side, appetizer, or light lunch. Add a protein for a balanced meal.
🎉 Perfect for gatherings: A gorgeous dish for summer parties, gatherings, and potlucks.
🥶 Prep-ahead friendly: Make the dressing up to a day or two in advance. You can also grill the corn, cut off the cob, and refrigerate. Then when you’re ready for your salad, you just need to assemble.
If you like summer salads like this one, be sure to try my black bean and quinoa salad, cucumber salad, Greek potato salad, or napa cabbage slaw next time.
Ingredient Notes
You’ll need some fresh summer staples and a few pantry staples to make this salad: corn, tomatoes, onion, avocado, olive oil, red wine vinegar, Dijon mustard, honey, basil, sea salt, and black pepper.
Emily’s Tips & Tricks
- Pro tip: Choose the best tomatoes! Look for heavy, deeply colored tomatoes that are slightly soft to the touch — heirlooms, cherry, grape, or garden tomatoes all work.
- Cooking methods: I’ve shared instructions for grilling the corn, but you can cook it any way you prefer. Try cutting it off the cob and giving it a quick char in a cast-iron skillet.
- Shortcuts: You can also use frozen corn as a nice shortcut, I love fresh corn, but sometimes it feels like a pain!😝
- Feeding kids without pressure: I would recommend serving the tomato avocado salad in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food. This is most likely going to be a side dish, so you can serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter and add an extra easy veggie (thinly sliced carrots, sliced tomatoes, etc.) for another veggie option if you want.
- Additions: Sliced cucumbers would also be a delicious addition as well as ripe stone fruit like peaches, nectarines, or plums.
Summer Tomato Salad with Roasted Corn and Avocado
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grill
- Cuisine: American
- Diet: Vegetarian
Description
This summer tomato salad recipe features tomatoes, roasted corn, onions, avocado, and a sweet honey basil dressing to bring it all together.
Ingredients
For the salad:
- 3 cobs of corn
- 3 cups quartered tomatoes (use a variety of small tomatoes)
- 1/2 red onion*, thinly sliced
- 1 medium avocado
For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/3 cup finely chopped fresh basil
- 1 Tbsp. honey
- 2 tsp. dijon mustard
- 1 tsp. sea salt
- 1/8 tsp. freshly cracked pepper
Instructions
To Grill the Corn:
-
Preheat your grill to medium-high heat, around 375-400°F (190-200°C). While the grill is heating up, prepare the corn. Make sure the husks and silk are removed completely. Brush each ear of corn with olive oil, ensuring they are evenly coated. This will help prevent sticking and promote even grilling. Season the corn with salt and pepper.
-
Once the grill is hot, place the corn directly on the grill grates. Grill the corn for about 10-15 minutes, turning occasionally to ensure even cooking. The corn should become golden brown and slightly charred in spots. Keep a close eye on the corn to prevent it from burning. If any kernels start to char excessively, move the corn to some indirect heat (not over flames). Test for doneness by piercing a kernel with a fork; it should be tender when done. Let cool and then cut the corn off the cob and break into small clumps if necessary.
Make Dressing:
- Add olive oil, red wine vinegar, chopped basil, honey, dijon mustard, salt, and pepper to a jar and shake until emulsified.
Assemble Salad:
- Place cut tomatoes in a salad bowl or serving platter.
- Top with corn kernels, sliced onion, and sliced avocado.
- Drizzle with dressing and lightly toss together. Top with flaky sea salt and freshly cracked pepper if desired. Garnish with fresh basil.
Notes
- If you want to mellow the onions out a bit, slice thinly, then soak in cold water for 10-15 minutes. Drain and dry before using.
- Serving size: about 1 1/2 cups per serving
- Storage: best served immediately and doesn’t keep particularly well. Cut the recipe in half if you don’t want leftovers and are only serving a few people.
- Prep ahead: Mix dressing a day or a few hours in advance. Grill corn and cut off the cob a day in advance
- Ingredient notes: Use fresh corn on the cob for best flavor! If you can’t get your hands on fresh corn, you could also use frozen corn – look for roasted corn for the most similar flavor and heat according to package instructions. Use a variety of tomatoes for a really beautiful presentation and a variety of flavors. You can use heirloom tomatoes, plum or roma tomatoes, slicing tomatoes, or even cherry or grape tomatoes. Use whatever will be freshest and best.
- Special tools: Be sure to use a serrated knife for easy tomato slicing.
- Serve with: Grilled chicken, fish, burgers, or crusty bread and burrata cheese.
Nutrition
- Calories: 93
- Sugar: 5
- Sodium: 11
- Fat: 4
- Saturated Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Serving Suggestions
All this salad needs is a summer main dish. Here are a few of our favorite summer staples:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Recipe, video, and photography by Clara-Jane Photography.
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YEAH to successfully growing plants! I won’t even try that here in Houston, because it is so freaking HOT…HA! This salad looks awesome and I am currently obsessed with corn, tomatoes, and avocados. Thanks for sharing!
Nice job on the garden Em! I have attempted to grow a basil plant this year, but I keep it at my brother’s house therefore only get over to water it oh you know maybe once a week, so this might be the last week of it’s life. But I will call keeping it alive from May-July success! What a great salad to celebrate all of the best of summer produce!
That is definitely a success!
This looks so good! I’m going to buy all of the ingredients and try it this weekend. Thanks for sharing this healthy recipe!
this looks so good! and congrats on the plants. maybe kale is in your future after all?! love the post and the double bowls in your shot. so interesting!
The rabbits ate my zucchini and cucumbers. My pepper plant had one lone pepper on it that kept getting bigger and bigger but the plant itself never did, so the pepper rotted and fell off. Now I’m just hoping my lettuce and tomatoes pull through! Congrats on growing things. 🙂
Nooooo! Crossing my fingers for the lettuce. 🙂
Thank you, I will be making this tomorrow for lunch! 🙂
I had high hopes to grow at least herbs this summer… yeah, hasn’t happened. Nor has really anything else on my summer bucket list, thanks to IMWI training. Oh well… have a ton of fun doing that 🙂 This salad looks awesome… how delish would it be with tortilla chips, too?!
Um, you have been SO busy this summer doing SO much. 🙂 Definitely delicious with chips!
congrats on the growing plants thing! that’s awesome! i’ve been making an effort to go to the pool this summer, but it keeps raining or being cold every darn weekend! i did get to go yesterday though.