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:
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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.
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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