Sweet Corn and Tomato Salad

Sweet Corn and Tomato Salad
Teresa Blackburn
  • Yield: 10 servings


Chunky Herbed Vinaigrette:
1 garlic clove, minced
3tablespoons finely chopped red bell pepper
3tablespoons finely chopped red onion
3tablespoons finely chopped Italian parsley
3tablespoons finely chopped basil
4tablespoons red wine vinegar
2tablespoons lemon juice
Sea salt and freshly ground black pepper
1pinch red pepper flakes
1cup extra-virgin olive oil
6 ears fresh sweet corn, boiled and cooled, kernels cut off the cob
2pints sweet millons tomatoes (or other style cherry tomatoes), sliced into halves


  1. To make the vinaigrette, vigorously whisk all of the ingredients together except olive oil. Slowly drizzle in the olive oil, while whisking, to emulsify the dressing.
  2. Place corn and tomatoes into a large bowl. Pour vinaigrette over and toss well to coat.  Serves 10.

Nutritional Info *per serving

  • Calories 255
  • Fat 22g
  • Saturated Fat 3g
  • Cholesterol 0mg
  • Sodium 91mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 6g
  • Protein 3g