Corn and Tomato Salad
A bright and refreshing salad that's a guaranteed crowd-pleasing side dish!
Servings 6
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
Instructions
- 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.
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook until corn is tender (about 7 minutes), stirring constantly. Add minced garlic and cook for an additional 30 seconds, while continuing to stir.
- Add corn and garlic mixture to tomato mixture. Stir gently to combine.
- Serve immediately or bring to room temperature, cover and refrigerate.
Video
Notes
- Storage - Once salad has reached room temperature, place in an airtight container and store in the fridge for up to 3 days.
- This recipe yields approximately 7 cups.