Description
This Summer Corn and Tomato Salad is the epitome of a refreshing summer dish, bursting with vibrant colors and flavors that perfectly capture the essence of the season. Featuring sweet, juicy corn, ripe tomatoes, and creamy avocado, this salad is not only visually appealing but also a delightful medley of textures. Ideal for summer gatherings like barbecues or picnics, it’s quick to prepare, taking just 20 minutes from start to finish. The homemade basil dressing adds an aromatic touch that elevates each bite. Whether served as a standalone dish or paired with grilled meats, this salad is sure to impress your guests while providing a healthy option that celebrates seasonal produce.
Ingredients
Scale
- 2–3 corn on the cobs (about 1 heaping cup of corn)
- 2 cups tomatoes (sliced or halved)
- 1/3 cup red onion (sliced or diced)
- 1 avocado (pit removed and sliced)
- 1/2 cup extra virgin olive oil
- 1/3 cup red apple vinegar
- 3/4 teaspoon garlic powder
- 1 Tablespoon honey or maple syrup
- 3 Tablespoons fresh basil (finely chopped)
- Generous pinch of black pepper and salt
Instructions
- Prepare the dressing by combining all ingredients in a mason jar. Shake well and set aside.
- Boil water in a pot with salt. Cook corn for 3-5 minutes until tender. Transfer to ice water to cool quickly.
- Once cooled, cut kernels from the cob into a bowl.
- In a serving dish, arrange tomatoes, corn, avocado slices, and red onion. Drizzle with the dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg