Mediterranean Corn and Tomato Salad
AmericanItalian

Mediterranean Corn and Tomato Salad

This Mediterranean Corn and Tomato Salad sings with summer freshness from sweet corn, juicy cherry tomatoes, crisp cucumbers, and fragrant herbs. Tossed in a lemony red wine vinaigrette and finished with Asiago cheese, it's the perfect make-ahead dish for picnics, potlucks, or light dinners. Simple, colorful, and full of flavor — this is warm-weather cooking at its best.

By Chef Laura Bonicelli

cheesered wine vinegar

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Servings

6 servings

Ingredients

dressing

  • 1/4 cupextra-virgin olive oil
  • 2 tablespoonsred wine vinegar
  • 1 tablespoonfresh lemon juice
  • 2 teaspoonshoney
  • 1 clovegarlic (minced)
  • 1/2 teaspoonKosher salt
  • 1/2 teaspoonfreshly ground black pepper

salad

  • 4 large ears corn (fresh and shucked (about 4 cups kernels))
  • 1 1/2 cupshalved cherry tomatoes
  • 1 cupdiced baby cucumbers
  • 1/3 cupdiced red onion
  • 3 tablespoonsfinely chopped Italian parsley
  • 3 tablespoonsfinely chopped fresh basil
  • 2/3 cupcrumbled or diced Asiago (or similar cheese)

Instructions

  1. 1

    Mix the dressing ingredients together in a small bowl or blend with an immersion blender. Store in the refrigerator until ready to use.

  2. 2

    Place the corn in a large pot and cover with cold water. Bring just to a boil, then transfer to an ice bath for 30 seconds. Drain and cut the kernels from the cob. Place the kernels in a large mixing bowl.

  3. 3

    Add the cherry tomatoes, cucumbers, red onion, parsley, basil, and cheese. Pour the dressing over the salad and toss to coat.

  4. 4

    Taste and adjust the seasoning before serving.

Chef's Notes

I like to add the dressing within 2 hours of serving. If making ahead, store the dressing in the refrigerator until ready to use.

Nutrition (per serving)

146

Calories

5g

Protein

6g

Carbs

12g

Fat

1g

Fiber

378mg

Sodium