Summer Corn and Tomato Herb Salad

Ingredients

- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1 1/2 cups grape tomatoes, halved
- 3 green onions, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/2 teaspoon freshly ground black pepper

Instructions

1. Prepare the Dressing:
In a small bowl, combine the rice vinegar, granulated sugar, and kosher salt. Stir until the sugar and salt are fully dissolved. Slowly whisk in the extra-virgin olive oil until the dressing is well emulsified. Set aside.

2. Cook the Corn:
In a large skillet over medium heat, add the fresh corn kernels. Sauté for 5–7 minutes, stirring occasionally, until the corn is tender and slightly charred. Remove from heat and allow to cool.

3. Combine the Salad:
In a large mixing bowl, combine the sautéed corn, grape tomatoes, and green onions. Add the prepared dressing and toss the salad until the ingredients are evenly coated.

4. Add Fresh Herbs:
Gently fold in the chopped basil leaves and parsley leaves. Season the salad with freshly ground black pepper to taste.

5. Serve the Salad:
Transfer the salad to a serving dish and garnish with additional fresh herbs if desired. Serve immediately for the best flavor.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT7M
7 minutes

Total Time

- PT22M
22 minutes

Type of Dish

- Lunch

Keywords

- Summer salad
- Corn salad
- Tomato salad
- Herb vinaigrette
- Fresh basil
- Easy lunch
- Vegetarian dish
- Healthy recipe
- Quick salad
- Herb-infused

Recipe Yield

- Servings: Feeds 4 adults

Calories

- Total Calories: 640

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