A refreshing and satisfying salad that only calls for a handful of ingredients, this 6 ingredient corn and tomato salad is the perfect side dish for summer.One of the positives of having post concussive syndrome is that I have had more space and time in my day to do things that fill me up and relax me, like visit our local farmer’s market. Lately, I’ve been filling up my tote bag with all the tomatoes, basil and corn I can get my hands on. Hence, this corn and tomato salad on repeat. I never intended to share this recipe on the blog but as I made it week after week, I decided it was too delicious and easy not to share!August is the time of the summer when there is no shortage of fresh corn and tomatoes so now is the perfect time to try this recipe. We’ve been serving up this salad with BBQ chicken, fish, burgers, you name it. We’ve even packed it in mason jars for picnic or beach lunches. In the summer especially, I gravitate towards easy, no-bake, recipes, because, helloooo it’s hot outside. Especially lately in Boston. Wooof. I can’t handle temps in the mid to upper 90s. It’s been challenging on my concussion recovery too because earlier in the summer I really enjoyed spending time outside and going for walks during the day and I’ve been feeling a little trapped lately. If anyone has ideas for restful activities to do indoors, I’m all ears!
This salad is easy to grocery shop for because…six ingredients. Here they are. Ready. Set. Go.
- Feta Cheese
- White wine vinegar
- Olive oil
And I bet you already have a couple of those in your pantry. Easy. Peasy.I just love all the different textures in this salad – the crunchy corn, the juicy tomatoes and the creamy feta. And the white wine vinegar, olive oil, and a shake of salt and pepper simply brighten the flavors of the sweet corn, savory umami tomatoes and salty feta.
Serve this up at your next summer cookout or add it to the menu for your labor day weekend grill!Print
- 4 ears corn, shucked
- 1 pint cherry tomatoes, halved (about 2 3/4 cups)
- 1/2 cup packed fresh basil, chopped
- 1 cup crumbled feta cheese
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Using a sharp knife, cut kernels off ears of corn into a medium mixing bowl.
- Add cherry tomatoes, basil, and feta. Toss to combine.
- Add white wine vinegar and olive oil and toss to coat evenly. Season with salt and pepper, to taste.
Tell me, what’s your go-to easy recipe this summer?