Fresh Corn Tomato Salad

Fresh Corn Tomato Salad

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons white wine vinegar

  • 2

    teaspoons kosher salt

  • Freshly ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 6

    ears fresh corn, husked (about 4 cups corn kernels)

  • 2

    cups red or orange grape tomatoes, halved

  • 1

    bunch scallions (white and green), thinly sliced

  • 8

    ounces fresh mozzarella, cut into small cubes

  • cups fresh basil leaves


Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.


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