Regional Summer Corn and Tomato Salad with Basil Vinaigrette
A fresh summer salad combining sweet corn and ripe tomatoes tossed in a bright basil vinaigrette, celebrating localized seasonal produce. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (from about 4 ears) fresh corn kernels, halved cherry tomatoes, finely chopped red onion 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 180 calories and feeds 6, 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
- 3 cups (from about 4 ears) fresh corn kernels
- 2 cups halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Using a sharp knife, cut 3 cups fresh corn kernels from about 4 ears of corn and place them in a large mixing bowl.
- Step 2: Add 2 cups halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh basil leaves to the bowl.
- Step 3: In a separate small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper until the vinaigrette emulsifies and thickens slightly.
- Step 4: Pour the basil vinaigrette over the corn mixture and toss gently to combine, ensuring every bite is coated with the bright dressing.
- Step 5: Let the salad rest for 10 minutes at room temperature to allow flavors to marry before serving chilled or at room temperature.
Frequently asked questions
How long does Regional Summer Corn and Tomato 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 Regional Summer Corn and Tomato 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Regional Summer Corn and Tomato 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 Regional Summer Corn and Tomato Salad with Basil Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Regional Summer Corn and Tomato Salad with Basil 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.
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