Grilled Summer Corn and Tomato Salad with Feta and Herbs
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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!
Let’s face it, this salad absolutely shines in the summer months. That’s when tomatoes are juicy and sweet, and fresh corn is crisp and full of flavor. Since they’re the side-by-side stars of this dish, using the freshest ingredients you can find makes all the difference — the salad simply won’t taste the same with out-of-season produce.
When everything is at its peak, the flavors pop in a way that feels effortless and sun-soaked. It’s the kind of salad that comes together quickly but tastes like something truly special, especially when the ingredients are doing the heavy lifting. Perfect for potlucks, patio meals, and every warm evening in between.
Key ingredients needed
- Corn: Pick 3 ears of corn (using the tips below to select the best/freshest ones).
- Balsamic vinegar: This will give the salad a tart, sweet taste and act as one of the base ingredients for your vinaigrette.
- 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!
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 have no smell, 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: When shopping for corn at the grocery store, look for the green, tightly wrapped husks. 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.
Recipe FAQs
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.
Grilled Summer Corn and Tomato Salad with Feta and Herbs
Ingredients
- 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)
Instructions
- 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
It’s like a (delicious) race to enjoy as many tomatoes as possible before they leave us for another year, isn’t it?
I totally agree … summer tomatoes are so beautiful! I just love going to the farmers market this time of year and looking at all the tomatoes. I’m always amazed at how many varieties there are!
Just mouthwatering… so lovely and delicious!
Thank you so much, Kalyan!!
What a beautiful salad. I love all of the color and the flavor was spot on! And I can’t get enough feta cheese.
Thanks, Ben! I don’t eat a lot of dairy but I would never say no to goat, feta or blue. I couldn’t live without those three!!