Denver Tomato and Corn Salad with Basil Vinaigrette
A refreshing summer salad combining ripe tomatoes, sweet corn, and a zesty basil vinaigrette, inspired by Colorado garden harvests. This american-inspired vegetarian ready in about 15 minutes pairs heirloom tomatoes, corn kernels, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heirloom tomatoes
- 1 cup corn kernels
- 1/4 cup red onion
- 1/4 cup fresh basil
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups arugula
Instructions
- Step 1: Dice 2 cups heirloom tomatoes and place in a large bowl. Add 1 cup corn kernels and 1/4 cup thinly sliced red onion.
- Step 2: In a small bowl, whisk 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper until emulsified.
- Step 3: Pour the dressing over the tomato mixture and toss gently to coat. Add 1/4 cup chopped fresh basil and toss again.
- Step 4: Serve over 2 cups arugula for a vibrant, garden-fresh salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Tomato and Corn Salad with Basil Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Denver Tomato and Corn Salad with Basil Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heirloom tomatoes from drying out.
Can I substitute ingredients in Denver Tomato and Corn Salad with Basil Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Denver Tomato and Corn Salad with Basil Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Denver Tomato and Corn Salad with Basil Vinaigrette?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
