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Celebrate the very best of the summer growing season with this fresh, bright, and sweet corn and tomato salad. Seasoned with fresh herbs, like mint and basil, and balanced with some creamy feta cheese — it's what summertime (meal) memories are made of!
Also, make this cucumber tomato salad if you have lots of cukes to enjoy this season!
Let's face it, this salad peaks in flavor during the summer months. Summer's when tomatoes and corn are at their best. Since they are the side-by-side stars of this dish, you want to make sure you're using fresh-as-can-be ingredients — it just won't taste the same otherwise!
The most wholesome of ingredients to add to your grocery list this week so that you can fill your tummy with delicious corn and tomato salad:
- Corn: Pick 3 ears of corn (using the tips below to select the best/freshest ones).
- Cooking oil: You will use just 1 tablespoon of cooking oil to rub on the corn before placing it on the grill. You can use canola oil, vegetable oil, or butter to do this.
- Balsamic vinegar: This will give the salad a tart, sweet taste and act as one of the base ingredients for your vinaigrette.
- Olive oil: This will be the other base ingredient of the vinaigrette and it works to coat all the veggies and herbs nicely. It also balances the acidity from the tomatoes and vinegar.
- Dijon mustard: Use 1 teaspoon of dijon mustard for a semi-spicy zing. It really enlivens the salad!
- Garlic: Also adding zing, add 1 clove of minced garlic to the vinaigrette. You can use a garlic press or a microplane to achieve this so that no one gets a mouthful of raw garlic.
- Herbs: Add 2 tablespoons each of chopped, fresh basil and mint. It gives this corn and tomato salad a sweet, fresh, and zesty pop.
- Tomatoes: Use 1 lb of tomatoes, and slice them into chunks. Cutting them into larger pieces will help keep their shape in the salad (so that all the seeds and juices don't just fall out).
- Feta cheese: Sprinkle ¼ cup of feta cheese over the salad. The texture and salinity adds something truly wonderful to this salad!
- Optional: Add some extra mint and basil to serve – so herby and fresh!
How to pick a perfect tomato
We've all tried winter tomatoes. They're just not good. But when it comes to tomato season, how do you know which tomato to pick? Here are a couple of signs to look for when choosing the perfect tomato:
- Smell it: If you can smell that divine tomato smell, then you're on the right track. Some tomatoes smell like nothing, which isn't a good sign.
- Feel it: It should feel weighty and uniform in your hand.
- Look at it: The tomato will be shiny, and consistent in color (unless you're picking heirloom tomatoes), and not have any blemishes or bruises.
- Go local: If you have access to locally grown tomatoes, these will be garden-fresh and taste like a summer dream!
How to pick the perfect cob of corn
Beyond tomatoes, you also need to pick out a few nice cobs of corn for this recipe. Here are some top tips to pick the good ones:
- Farmers' market/local: If you can pick up some corn at the farmers' market you will have a high chance of getting yourself some sweet, sweet corn.
- Grocery store: If you find yourself staring into a bin of corn at the grocery store, look for the husks that are green and tightly wrapped around the corn. Yellowing or dry husks are a bad sign. You can also feel the corn (without shucking it) to see if the kernels feel good and plentiful.
How to make corn and tomato salad
We can't say that making this salad is as enjoyable as eating it – but that's because it's just so dang tasty! The good news is that it's super simple to pull together in a flash! Here's a quick rundown of what you'll do:
- Grill the corn: Take your shucked corn and pop it on the grill for 10 minutes. Remember to turn it a couple of times.
- Prepare the salad dressing: Whisk the balsamic vinegar, olive oil, dijon mustard, and garlic until it's smooth.
- Start assembling the salad: Cut the corn kernels off the corn and add them to a large bowl with the herbs and toss.
- Tomato time: Arrange your tomatoes on a large platter, pour the corn-herb mix over top, and sprinkle with feta.
- Dress & enjoy: Drizzle the dressing over the salad and enjoy!
What to serve with this salad
This yummy side dish begs to be on the table during a weeknight summer meal or for a backyard bbq! You can check out all of our summer recipes, or here are a few ideas of what to serve with this salad:
- Grilled Shrimp Skewers
- Grilled Mezcal Chicken Fajitas
- Grilled Steak Tacos
- Guacamole Burger
- Spicy Sweet Potato Fries
And for dessert:
What type of tomatoes should I use for corn tomato salad?
No matter what type of tomato you're using, fresh is best. We recommend using a larger variety of tomato since you want to cut them into big chunks. If you only have cherry tomatoes or grape tomatoes on hand, simply cut them in half.
Can I use canned corn instead of fresh corn on the cob?
If you don't have access to fresh ears of corn, you can use canned corn.
Can I use dry herbs instead of fresh herbs?
Using dried herbs instead of fresh herbs will detract from how fresh-tasting this salad is. If you're in a pinch, however, you can substitute 1 teaspoon of dried herbs.
How to store corn and tomato salad
Store the salad in an airtight container in the fridge. It will last 2-3 days, before losing its texture and freshness.
Can I add protein to this corn tomato salad?
Absolutely! Grilled shrimp or chicken would be great! You could also add black beans to keep it vegetarian.
Can I make this tomato corn salad vegan?
It's super easy to make this a vegan salad option. All you have to do is omit the feta cheese. In that case, adding a diced avocado will make up for the creamy texture of the feta.
- 3 ears corn (shucked)
- 1 tablespoon cooking oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
- 2 tablespoons chopped basil (packed)
- 2 tablespoons chopped mint (packed)
- 1 lb tomatoes (cut into large chunks)
- ¼ cup feta cheese
- Optional: extra mint and basil (to serve)
- Preheat your grill to medium-high heat. Rub the oil over the corn and then place it on your bbq. Grill the corn for 10 minutes, turning it a couple of times.3 ears corn, 1 tablespoon cooking oil
- While the corn is grilling, prepare the dressing. In a medium-sized bowl, whisk the balsamic vinegar, olive oil, dijon mustard, and garlic until it is smooth and creamy.3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon dijon mustard, 1 clove garlic
- When the corn is cooked and has cooled enough to touch, cut off the kernels. Add the corn, basil, and mint to the bowl with the dressing and mix well.2 tablespoons chopped basil, 1 lb tomatoes, 2 tablespoons chopped mint
- Arrange the tomatoes on a platter and slightly season them with salt and pepper. Sprinkle the corn over the top then finish with the goat cheese.¼ cup feta cheese
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.