Description
A refreshing corn and tomato salad that highlights seasonal produce with a balance of flavors.
Ingredients
Scale
- 2 cups fresh corn kernels
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- In a large bowl, combine corn, cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Let the salad sit for 10 minutes to allow flavors to meld.
- Serve chilled or at room temperature, garnished with additional basil if desired.
Notes
- For added texture, consider including diced cucumber or avocado.
- Try substituting lime juice for balsamic vinegar for a different flavor profile.
- This salad pairs well with grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: corn and tomato salad recipe, fresh salad, summer salad, vegetarian recipes