Fresh Tomato and Corn Salad with Dill Vinaigrette
A vibrant, no-cook salad featuring ripe tomatoes, sweet corn, and a bright dill dressing, ideal for warm weather gatherings. This general-inspired salads (vegetarian) ready in about 20 minutes pairs halved cherry tomatoes, diced cucumber, chopped fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, halved cherry tomatoes
- 1 cup (from 2 ears, cooked and cooled) fresh corn kernels
- 1/2 cup, diced cucumber
- 1/4 cup, chopped fresh dill
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Step 1: In a large bowl, combine halved cherry tomatoes, corn kernels, and diced cucumber. Gently toss to mix.
- Step 2: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and a pinch of black pepper until emulsified.
- Step 3: Pour dressing over tomato mixture and toss gently to coat evenly. Sprinkle with 1/4 cup chopped fresh dill and toss again.
- Step 4: Chill for at least 30 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Fresh Tomato and Corn Salad with Dill Vinaigrette take to make?
Total time is about 20 minutes (20 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 Fresh Tomato and Corn Salad with Dill 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Fresh Tomato and Corn Salad with Dill 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 Fresh Tomato and Corn Salad with Dill 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.
Is Fresh Tomato and Corn Salad with Dill Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family loved this salad at our summer BBQ. Easy to make and so flavorful!
- ★★★★★
This salad was a refreshing change! The dill vinaigrette was perfect with the fresh corn and tomatoes.
- ★★★★☆
Love how simple this is. The corn adds a nice sweetness.
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