Fresh Tomato Corn Salad
Combining summer sweet corn with sun ripened tomatoes tossed in a simple vinaigrette produces a deliciously fresh, flavorful summer salad.
Ingredients
- 4 ears fresh corn
- 2 cups cherry tomatoes, cut in half
- 1 cup red onion, diced
- 1 large sweet red pepper, seeded and diced
- ½ cup fresh basil leaves, roughly chopped
- ½ cup crumbled Feta cheese, optional
For The Dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Bring a large pot of water to a boil and cook corn for 5 minutes.
- Drain and set corn cobs aside to cool.
- Once corn has cooled, use a sharp knife to remove corn kernels from the cobs. Place the corn in a large bowl.
- Add diced red onion, diced red pepper, and cherry tomato halves to the bowl.
- Place red wine vinegar, olive oil, salt and pepper in a glass jar. Screw on lid and shake vigorously to combine.
- Pour vinaigrette dressing over the corn, cherry tomato halves, diced red onion, and diced sweet red peppers.
- Add the chopped basil and Feta cheese (if using) to the bowl. Stir to combine all the ingredients to coat them with the vinaigrette dressing.
- Taste and season with additional salt and pepper if needed.
- Refrigerate for a minimum of 15 minutes or up to 4-6 hours before serving.