Mediterranean Corn and Tomato Salad
Golden kernels of sweet corn mingle with ruby tomatoes in a bright vinaigrette that tastes like summer itself. The honey adds just enough sweetness to balance the tangy red wine vinegar, creating a salad that's equally at home at a backyard barbecue or an elegant al fresco dinner.
By Chef Laura Bonicelli
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)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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
Place the corn in a large pot and cover with cold water. Bring just to a boil, then transfer to an ice bath for . Drain and cut the kernels from the cob. Place the kernels in a large mixing bowl.
- 3
Add the cherry tomatoes, cucumbers, red onion, parsley, basil, and cheese. Pour the dressing over the salad and toss to coat.
- 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.