Corn Tomato Basil Salad (Print Version)

Sweet corn and cherry tomatoes with basil, dressed in a light vinaigrette for a refreshing summer side.

# What You'll Need:

→ Main Ingredients

01 - 2 cups fresh corn kernels (about 3 ears of corn)
02 - 1.5 cups cherry tomatoes, halved
03 - 0.5 cup fresh basil leaves, thinly sliced

→ Vinaigrette

04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon white wine vinegar
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Shuck the corn and carefully slice the kernels off the cobs using a sharp knife. Halve the cherry tomatoes and thinly slice the basil leaves.
02 - In a large mixing bowl, add the corn kernels, cherry tomatoes, and basil. Set aside while preparing the vinaigrette.
03 - In a separate small bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper until well emulsified.
04 - Pour the vinaigrette over the corn and tomato mixture. Gently toss until all ingredients are evenly coated and combined.
05 - Transfer salad to a serving platter or bowl and garnish with additional fresh basil if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses just four fresh ingredients
  • Ready in under fifteen minutes
  • Naturally gluten free and vegan friendly
  • So colorful it brightens up any table
02 -
  • High in fiber and antioxidants
  • Very low in calories
03 -
  • Be generous with fresh basil and do not use dried for this dish
  • Use the sharpest knife you own for neat corn kernels and clean tomato cuts
  • Let the finished salad sit for ten minutes before serving so flavors mingle

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