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.
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
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
Calories: 146kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 378mgPotassium: 147mgFiber: 1gSugar: 4gVitamin A: 340IUVitamin C: 11mgCalcium: 144mgIron: 1mg
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