Description
A fresh and vibrant Corn and Tomato Salad that combines sweet cooked corn, juicy cherry tomatoes, and aromatic basil with a tangy apple cider vinegar and olive oil dressing. Perfect as a quick, refreshing side dish ready in just 20 minutes.
Ingredients
Vegetables
- 4 ears cooked corn (about 2 1/2 cups kernels)
- 1-2 cups cherry tomatoes, sliced in half
- 1/4 cup chopped red onion
- 1/4 cup fresh basil leaves, julienned
Dressing
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 2 tablespoons olive oil
- 1/4 teaspoon salt (more to taste)
- 1/8 teaspoon pepper (more to taste)
Instructions
- Prep the Corn: Cut the kernels off the cooked corn ears and place them into a large mixing bowl to serve as the base of the salad.
- Add Vegetables: Add the sliced cherry tomatoes, chopped red onion, and julienned fresh basil leaves to the bowl with the corn.
- Make the Dressing: Pour apple cider vinegar and olive oil over the combined vegetables and seasoning with salt and pepper. Stir gently to combine, ensuring all ingredients are well coated with the dressing.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 10 minutes to allow flavors to meld and the salad to chill.
- Serve: After chilling, stir gently once more and serve the salad fresh as a light and flavorful side dish.
Notes
- For best flavor, use fresh sweet corn cooked by boiling or grilling and trimmed from the cob.
- You can substitute apple cider vinegar with red wine vinegar or white wine vinegar for a slightly different tang.
- Adjust salt and pepper to your taste preference before serving.
- This salad can be prepared in advance and refrigerated for up to 24 hours.
- Optional: Add diced avocado or crumbled feta cheese for extra creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
