Fresh Corn and Tomato Salad with Basil
Corn Tomato Basil Salad
Sweet corn, ripe tomatoes, and fresh basil tossed with olive oil and red wine vinegar for a bright summer salad.
This fresh corn and tomato salad is built around peak-season produce: crisp sweet corn, juicy tomatoes, and fragrant basil. The dressing is deliberately simple so the vegetables stay the focus, with olive oil adding body and red wine vinegar bringing enough acidity to wake everything up.
Raw corn works especially well when it is very fresh, giving the salad a snappy texture and clean sweetness. If your corn is a little starchier, a quick blanch in boiling water for one minute, followed by an ice bath, will soften the kernels without making the salad taste cooked.
Use a mix of tomato sizes if you have them. Cherry tomatoes hold their shape and add bursts of juice, while chopped heirloom or vine tomatoes make the dressing taste fuller. Salting the tomatoes briefly before tossing helps draw out flavorful juices that become part of the vinaigrette.
Serve the salad soon after mixing for the brightest basil flavor, or let it stand for 15 minutes so the corn and tomatoes absorb the dressing. It pairs well with grilled chicken, fish, burgers, sandwiches, or a simple spread of summer vegetables.
Nutrition (per serving)
Directions
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1
Stand each ear of corn upright in a wide bowl and slice downward with a sharp knife to remove the kernels. Measure 4 cups of kernels.
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2
Add the corn, cherry tomatoes, chopped tomato, and shallot to a large mixing bowl.
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3
Sprinkle the vegetables with the kosher salt and black pepper, then toss gently and let them stand for 5 minutes so the tomatoes release some juice.
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4
Whisk the olive oil and red wine vinegar together in a small bowl until glossy and lightly emulsified.
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5
Pour the dressing over the corn and tomatoes and fold gently with a spatula, scraping the bottom of the bowl so the tomato juices mix into the vinaigrette.
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6
Add the sliced basil and toss just until evenly distributed, keeping the leaves from bruising as much as possible.
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7
Taste and adjust with a little more vinegar, salt, or pepper if the salad needs more brightness.
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8
Serve right away, or let the salad rest at room temperature for up to 15 minutes before serving.
Ingredients
- Fresh Sweet Corn Kernels from about 4 Ears:4 cups
- Ripe Cherry Tomatoes, Halved:1 1/2 cups
- Ripe Tomato, Chopped:1 cup
- Fresh Basil Leaves, Thinly Sliced:1/2 cup
- Extra-Virgin Olive Oil:3 tablespoons
- Red Wine Vinegar:2 tablespoons
- Small Shallot, Finely Chopped:1
- Kosher Salt:3/4 teaspoon
- Black Pepper, Freshly Ground:1/4 teaspoon
Tips & Notes
- For a softer texture, blanch the corn kernels for 1 minute, drain, and cool completely before mixing.
- Add the basil near the end so it stays green and aromatic.
- If making the salad ahead, combine the vegetables and dressing first, then add basil just before serving.
- Use the best ripe tomatoes available; this simple salad depends on their flavor.
