By: Chef Laura Bonicelli
The Mediterranean Corn and Tomato Salad is a dish that truly captures the soul of summer — crisp, sweet, and herbaceous. I created this recipe to highlight the flavors and textures of the season’s freshest produce: sweet corn, juicy cherry tomatoes, cool cucumbers, and fragrant herbs, all brought together with a lemony red wine vinaigrette. It’s an effortless dish that feels both casual and elegant, perfect for outdoor gatherings or a simple lunch on the patio.
About the dish
About the Salad
🌽 🍅 🌿
There’s something timeless and comforting about a vegetable salad that celebrates its ingredients. This one borrows its brightness and balance from Mediterranean cooking — where simple dressings, quality produce, and fresh herbs do all the heavy lifting. The sweetness of just-blanched corn pairs beautifully with the acidity of tomatoes and red wine vinegar, while cucumbers and red onion lend crunch and bite to the corn and tomato salad. A hint of honey in the vinaigrette softens everything, rounding out the flavors without overpowering them.
Inspired by Summer’s Best
In Minnesota, corn season is a true marker of summer. When the ears are sweet and abundant, I use them in everything from soups to tarts — but this salad is a favorite. Corn is quickly blanched to preserve its crispness and color, then cut from the cob and tossed with cherry tomatoes that are bursting with juice and flavor. It’s a combination that doesn’t need embellishment, just the right balance of acidity, salt, and herbs to make this corn and tomato salad shine.
Herb-Driven & Cheese-Kissed
Fresh Italian parsley and basil give the salad a bright, herbaceous lift, adding color and fragrance to every bite. Then comes the finishing touch: crumbled or diced Asiago cheese. This cheese adds richness and a slightly sharp, nutty note that anchors the salad and keeps it interesting. If you prefer, you can easily swap in feta, ricotta salata, or even shaved Parmesan — the structure of this corn and tomato salad is flexible, which makes it great for adapting to what you have on hand.
Effortless, Elegant Entertaining
This corn and tomato salad is designed to be made ahead and served cold, which makes it ideal for entertaining. The flavors develop beautifully when the vinaigrette is added just a couple of hours before serving. Whether you’re hosting a summer picnic, grilling on the deck, or bringing a dish to a potluck, this salad travels well and always impresses. Its bright colors and layered textures make it a true showstopper — all while being incredibly simple to prepare.
Pair it with grilled fish, a crusty baguette, or a crisp white wine, and you have the makings of a beautiful summer meal. 🌞
Buon Appetito!
Step by Step Instructions
Mediterranean Corn and Tomato Salad
Ingredients
dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 1 clove garlic minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
salad
- 4 large ears corn fresh and shucked, about 4 cups (4 ears)
- 1 1/2 cups halved cherry tomato
- 1 cup diced baby cucumbers
- 1/3 cup diced red onion
- 3 tablespoons finely chopped Italian parsley
- 3 tablespoons finely chopped fresh basil
- 2/3 cup crumbled or diced Asiago or similar cheese
Instructions
- Mix the dressing ingredients together. (I use an immersion blender for this) Store in the refrigerator until ready to use.
- Put the shucked corn ears in a pot and fill with cold water. Bring the ears just to a boil. Remove to the ice bath for 30 seconds. Drain and cut from the cob. Place the kernels in a large bowl.
- Add the tomatoes, cucumbers, red onion, parsley, basil, and cheese. Pour the dressing over the salad; toss to coat.
- Taste and adjust seasonings.
Notes
Nutrition
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