Summer Tomato Salad with Roasted Corn and Avocado
When tomato season hits, you can find me making this tomato salad all summer long! This summer salad recipe features 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 so many main summer dishes like grilled drumsticks or grilled chicken thighs for a delicious and nutritious summer meal.
If you like summer salads like this one, be sure to try my black bean and quinoa salad, cucumber salad, Greek potato salad, or chicken peanut pasta salad next time.
Estimated reading time: 8 minutes
What You’ll Love About Tomato Salad
- Highlights the best flavors of summer
- Bright, fresh, and delicious
- Goes with so many main dishes
- Made with simple ingredients
- Easy to make and prep ahead
Ingredients
- Corn – 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.
- Tomatoes – 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.
- Onion – The recipe calls for red onion, but if you prefer, you could also use white or yellow onion. If you want to mellow out the flavor and bite of raw onion, soak in cold water for 10-15 minutes after slicing.
- Avocado – Look for a perfectly ripe avocado that isn’t mushy.
- Dressing – olive oil, red wine vinegar, dijon mustard, honey, fresh basil, sea salt, black pepper
How to Make Tomato Salad
This is an overview on how to make tomato salad, the detailed instructions can be found below in the recipe card.
FAQs
What is a tomato salad made of?
This summer salad recipe consists of tomatoes, grilled corn, avocados, onion, and a honey basil dressing. Different tomato salads will have different ingredients, but this one is simple, delicious, and tastes like summer!
What goes well with raw tomatoes?
Raw tomatoes pair well with a lot of different foods, but definitely the ingredients we’ve used here: roasted corn, avocado, onion, and basil in the honey dressing.
Do you salt tomatoes for salad?
Yes, you’ll want to season the tomatoes. Slice them and lightly season right before assembling the corn tomato avocado salad.
Storage Instructions
This heirloom tomato salad is 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.
How to prep ahead:
- Mix dressing a day or a few hours in advance
- Grill corn and cut off the cob a day in advance
What to Serve with Corn and Tomato Salad
All this tomato salad recipe needs a main dish, here are a few summer favorites:
- Grilled Chicken Drumsticks
- Our Favorite Grilled Chicken Thighs
- Crockpot Pesto Chicken
- Grilled Lemon Chicken
How to Feed Roasted Corn Salad to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.
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.
More Summer Salad Recipes
If you like summer salad recipes like this one, you might also like other
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Summer Tomato Salad with Roasted Corn and Avocado
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 15 mins
- 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
Nutrition
- Calories: 93
- Sugar: 5
- Sodium: 11
- Fat: 4
- Saturated Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
- Cholesterol: 0
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.