Summer Corn and Cherry Tomato Salad with Basil Vinaigrette
A vibrant, refreshing salad featuring sweet corn, ripe tomatoes, and a bright herb dressing. This american-inspired salads ready in about 15 minutes pairs fresh corn kernels, cherry tomatoes, fresh basil 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 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 (cut from 2 ears) fresh corn kernels
- 1.5 cups, halved cherry tomatoes
- 1/4 cup, chopped fresh basil
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1.5 cups halved cherry tomatoes, and 1/4 cup chopped fresh basil.
- Step 2: Whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Pour the vinaigrette over the corn and tomatoes, then toss gently to coat. Serve immediately at room temperature.
Frequently asked questions
How long does Summer Corn and Cherry 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 Summer Corn and Cherry 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 fresh corn kernels from drying out.
Can I substitute ingredients in Summer Corn and Cherry 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 Summer Corn and Cherry Tomato 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 Summer Corn and Cherry Tomato Salad with Basil Vinaigrette?
American salads 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
- ★★★★★
Simple, fresh, and perfect for hot days. I'll never buy store-bought salad dressing again after making this.
- ★★★★★
This salad is the epitome of summer! The basil vinaigrette tied everything together perfectly for my backyard dinner.
- ★★★★★
My kids actually ate vegetables! The corn sweetness balanced the tomatoes beautifully. Made it for a picnic and got constant compliments.
