Seasonal Recipe: Fresh Corn and Tomato Salad

fresh-corn-tomato-salad.jpgThese hot summer days, standing next to a stove is likely the last thing on your mind. Good news! Here’s a recipe for a NO-COOK tasty, fresh summer salad.


  • 3 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 6 ears fresh corn
  • 2 cups red or orange grape tomatoes, halved
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1 bunch scallions (white and green parts), thinly sliced
  • 1 1/2 cups fresh basil leaves


Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours.

Before serving, tear the basil over the salad and stir.

Watch a video of the recipe in action!

Recipe Copyright 2005 Television Food Network, G.P. All rights reserved.
From Food Network Kitchen


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