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Simple Summer Corn and Tomato Salad
This corn and tomato salad is as simple as summer gets with fresh corn, tomato and basil.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
summer corn tomato salad, tomato corn salad
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
2
ears of sweet corn
removed from cob with a knife
2
cups
cherry tomatoes
halved
1
shallot
thinly sliced
2
tablespoons
extra virgin olive oil
divided
1
tablespoon
fresh basil
minced or chiffonade
salt & pepper
1
tablespoon
red wine vinegar
parmesan shavings for garnish
Instructions
Combine corn, tomatoes and basil in a medium bowl.
In a small skillet over medium heat, saute shallot with 1/2 tablespoon olive oil for 3-4 minutes until shallot is softened and just starting to brown.
Transfer shallot to bowl with corn and tomatoes.
In a separate small bowl, whisk together remaining olive oil and red wine vinegar.
Pour dressing over salad, season with salt & pepper to taste and toss to combine.
Garnish with shavings of fresh parmesan cheese and more basil if desired.
Nutrition
Serving:
1
SERVING
|
Calories:
450
kcal
|
Carbohydrates:
33
g
|
Protein:
19
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
43
mg
|
Sodium:
1061
mg
|
Fiber:
4
g
|
Sugar:
9
g