Description
This Grilled Tomato and Corn Salad is a bright, smoky, and fresh summer side dish featuring charred sweet corn, blistered cherry tomatoes, fresh herbs, and a zingy balsamic drizzle. Optional feta or goat cheese adds a creamy finish. #GrilledSalad #CornTomatoSalad #SummerSideDish #HealthyRecipes #BBQSalad
Ingredients
Scale
- 4 ears fresh corn, husked
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- ¼ cup red onion, finely chopped
- ¼ cup fresh basil, chiffonade or chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon white balsamic vinegar (or red wine vinegar)
- Optional: ¼ cup crumbled feta or goat cheese
Instructions
- Preheat the grill to medium-high heat.
- Toss corn and cherry tomatoes with 1 tablespoon of olive oil, and season with salt and pepper.
- Place the corn directly on the grill grates and turn occasionally until lightly charred (8–10 minutes).
- Place the cherry tomatoes on a grill tray or in a foil packet and grill until blistered and slightly softened (5–7 minutes).
- Once the corn is cool enough to handle, slice the kernels off the cobs.
- In a large bowl, combine the grilled corn, blistered tomatoes, red onion, basil, and parsley.
- Drizzle with the remaining olive oil and vinegar, and gently toss to combine.
- Optional: Add crumbled feta or goat cheese just before serving for a creamy, tangy finish.
Notes
- Use yellow or white corn based on what’s in season.
- Grill tomatoes in a foil packet to prevent them from falling through the grates.
- This salad is best served at room temperature or slightly chilled.
- Can be made ahead and stored in the fridge for up to a day.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg