Name: Corn and Tomato Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 1 pint grape or cherry tomatoes (sliced in half); 1 ½ cups thinly sliced red onion; ½ cup loosely packed chopped or julienned fresh basil; 2 teaspoons chopped fresh dill; 2 teaspoons salt (more or less, to taste); 1 teaspoon black pepper (more or less, to taste); ⅓ cup red wine vinegar; 2 tablespoons olive oil; 5 cups fresh corn kernels (from approximately 4 large ears); 1 tablespoon minced fresh garlic

Jump to Recipe

This bright and refreshing Corn and Tomato Salad is full of fresh corn, juicy tomatoes, red onion and fresh herbs in a simple seasoned vinaigrette. It’s a guaranteed crowd-pleasing side dish!

Overhead view of corn and tomato salad in a white bowl beside a blue napkin.

I love this salad with barbecue pork ribs, lemon rosemary chicken thighs, and roasted chicken leg quarters just to name a few main courses. It keeps in the fridge for up to a few days so it can also be easily prepared ahead of time. It’s like sunshine in a bowl!

Closeup view of a bowl of corn and tomato salad with red onion and basil.

Your Simple Ingredients

Corn – You’ll need 5 cups of fresh corn kernels.
Tomatoes – Cherry or grape tomatoes that have been sliced in half.
Red onion
Red wine vinegar
Olive oil – For cooking the corn.
Fresh basil
Fresh dill
Salt and black pepper – As always, feel free to adjust the amounts to your personal preference.
Garlic

How to Prepare

Following is a brief overview of how to prepare. Please see the recipe card at the bottom for full detailed instructions and ingredient amounts.

A two image collage showing steps of how to make corn tomato salad.

Step 1: Place tomatoes, red onion, basil, dill, salt and pepper in a large bowl. Pour in red wine vinegar and stir gently to combine. Set aside.

Step 2: Heat olive oil in a large skillet. Add corn kernels and cook until corn is tender. Add minced garlic and cook for an additional 30 seconds.

Corn and tomato salad in a glass mixing bowl with a spoon.

Step 3: Add corn and garlic mixture to tomato mixture and stir gently to combine.

Storage

Allow salad to reach room temperature and store in an airtight container in the fridge for up to 3 days.

Number of Servings

This recipe yields approximately 7 cups of salad, which is 6 generous servings of a little over 1 cup each.

Corn Tomato salad garnished with fresh basil in a white bowl.

Enjoy!

More Delicious Salads

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