Roasted Corn And Tomato Salad Recipe

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Roasted Corn and Tomato Salad

Dawn OKelley


This is a very good, easy to make salad that is hearty enough for a side dish or use as a salad. You will make it over and over again. Great side for BBQ dishes as you can roast the corn along side your BBQ. Did I mention it is very nutritous

pinch tips: How to Wash Fruits & Vegetables




15 Min




ears fresh corn, not shucked, you are going to grill
2 c
cherry or grape tomatos, sliced in half
1 bunch
scallions, chopped
1 1/2 c
fresh basil
3 Tbsp
white wine vinegar
8 oz
white vermont cheddar
1/4 c
olive oil, extra virgin
2 tsp
kosher salt and pepper to taste

Directions Step-By-Step

Put corn on bread rack, top rack of grill, husk on. Grill for about 12-16 minutes. Remove from grill, let rest to cool enough to husk.
Whisk vinegar, salt and pepper in small bowl. Gradually whisk oil into mixture to make a viniagrette. Add any herbs you would like here.
Cut corn from cob over bowl, toss in tomatoes, scallions and white cheddar cheese chunks. Pour vinaigrette over veggie bowl.
Cover and let stand 15 minutes to 2 hours in refrigerator. Before serving, tear basil over salad and toss.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #Tomato