This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal. Pair it with a simple bean dish and/or Creamy Chilled Avocado Soup or serve with Vegan Quesadillas. Photos by Hannah Kaminsky.
Fresh Corn and Tomato Salad
This pleasing combination of two of summer's premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal.
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Servings: 6
Ingredients
- 3 cups or so cooked fresh corn kernels from 4 medium ears
- 3 to 4 medium firm ripe tomatoes diced
- 1 large carrot peeled and diced
- 1 large celery stalk diced
- 1 small red bell pepper diced
- Sliced fresh basil leaves as desired
- 2 scallions thinly sliced
Dressing:
- Juice of 1/2 lemon
- 2 tablespoons apple cider vinegar to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon agave nectar
- Pinch of dried thyme
- Salt and freshly ground pepper
Instructions
- Combine the salad ingredients in a serving bowl.
- Combine all the dressing ingredients in a small bowl and stir together until well blended. Pour over the salad and toss well.
- Season to taste with salt and pepper. You can serve at once, but this salad benefits from standing for a short while — 30 to 45 minutes — at room temperature (covered) before serving.
- If you have time to let the salad stand for a bit, stir occasionally to distribute the dressing. Taste to adjust the sweet/tangy balance before serving.
- Explore lots more summer tomato recipes.
- Here are more Super Savory Salads.
- Here are lots more recipes for using fresh corn.
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