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Corn and Tomato Salad is the bright, no fuss side that tastes like the peak of summer, with sweet grilled corn, juicy grape tomatoes, sharp red onion, and fresh basil tossed in a quick homemade vinaigrette. I make this all summer long for cookouts because it comes together fast and the girls actually clean their plates when corn is involved. If you love our classic pasta salad, this fresh tomato salad belongs on your picnic table.
Sweet grilled corn, ripe tomatoes, and a tangy vinaigrette make this the easiest, freshest side of the season.
Tomato Salad Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 116kcal
- 🌶️ Flavor Profile: Sweet, tangy, and fresh with a hint of smoky grilled corn
- ✋ Difficulty: Easy, a breezy summer side like our orzo pasta salad
Quick Answer
Grill ears of corn until lightly charred, then cut the kernels off the cob. Halve grape tomatoes and finely dice red onion, then combine them in a bowl with the corn and fresh basil. Whisk together olive oil, red wine vinegar, dijon, salt, and pepper, pour it over the salad, and toss. Chill for a few hours or serve right away. It takes about 15 minutes of hands on time.
Jump to:
Why This Recipe Works
Click to see the technique science
- Grilling the corn adds smoky sweetness. A light char on the cob deepens the corn flavor and gives the whole salad a subtle smoky note.
- Grape tomatoes stay firm and sweet. They are naturally sweet and hold up better than larger tomatoes, so the salad never turns watery.
- A simple vinaigrette lets produce shine. Olive oil, red wine vinegar, and a touch of dijon brighten everything without masking the fresh flavors.
- Red onion adds the right bite. Finely diced red onion brings a sharp, crunchy contrast to the sweet corn and tomatoes.
- Fresh basil ties it together. Torn basil added at the end gives the salad a fragrant, garden fresh finish.
- It only gets better as it sits. A little time in the fridge lets the flavors meld, making it a perfect make ahead side.
Why You’ll Love This Recipe
- It comes together with just 15 minutes of hands on time, perfect for busy summer days.
- It is a make ahead dream that actually tastes better after a few hours in the fridge.
- It is the ideal cookout side next to our classic potato salad and anything off the grill.
Key Ingredients
A handful of peak summer ingredients are all you need for this fresh Tomato Salad. Here is what each one brings.
- Corn: Fresh ears grilled until lightly charred for sweet, smoky kernels. This is the heart of the salad.
- Grape Tomatoes: Sweet, firm, and juicy. Halved so they mix in evenly without making the salad watery.
- Red Onion: Finely diced for a sharp, crunchy bite that balances the sweetness.
- Fresh Basil: Torn or julienned and added at the end for a fragrant, garden fresh finish.
- Olive Oil and Red Wine Vinegar: The base of the bright vinaigrette that dresses everything.
- Dijon Mustard: Just a touch emulsifies the dressing and adds a gentle tang.
See recipe card for exact quantities.
Variations and Substitutions
This Tomato Salad is endlessly adaptable to whatever is fresh.
- Add cheese: Crumbled feta or fresh mozzarella makes it heartier and creamier.
- Make it a grain bowl: Toss with cooked quinoa or couscous for a light lunch.
- Use canned or frozen corn: In a pinch, char it in a hot skillet for the same smoky flavor.
- Add avocado: Diced avocado adds creaminess, much like our tomato cucumber salad.
- Switch the herbs: Fresh cilantro or mint work beautifully in place of basil.
How to Make Tomato Salad
- Slice the grape tomatoes in half and add them to a large bowl with the finely diced red onion.
- In a separate bowl, whisk together the olive oil, red wine vinegar, dijon mustard, salt, and pepper into a vinaigrette.
- Grill the corn until lightly charred, cut the kernels from the cobs, and add them to the bowl with the tomatoes and onion.
- Pour the vinaigrette over the salad, add the fresh basil, and toss to coat. Chill a few hours or serve right away.
Recipe Tips & Tricks
- Char the corn well. Those golden brown spots are where the smoky, sweet flavor lives, so do not be shy on the grill.
- Cut corn in a deep bowl. Stand the cob in a big bowl to catch the kernels and the sweet milk without a mess.
- Soak the onion. For a milder bite, soak the diced red onion in cold water for 10 minutes, then drain.
- Dress to taste. Start with most of the vinaigrette, toss, and add more if you like it tangier.
- Add basil last. Stir in the fresh basil right before serving so it stays bright green and fragrant.
- Make it ahead. Combine everything except the basil up to a day early, then add the herbs just before serving.
Serving Ideas and Suggestions
This Tomato Salad is a cookout natural. Pile it next to anything off the grill, from burgers to chicken, and let its fresh, tangy flavor cut through the richness of smoky barbecue.
For a big summer spread, serve it alongside our classic potato salad and a bowl of greek pasta salad so there is a little something for everyone.
It also makes a lovely light lunch. Spoon it over a bed of greens, tuck it into a wrap, or toss it with cooked pasta or grains for a quick meatless meal.
Leftovers keep well for a day or two and make a great topping for grilled fish or chicken. The flavors deepen overnight, so do not toss what you do not finish.
Tomato Salad FAQs
Yes, and it actually improves as it sits. Combine the corn, tomatoes, onion, and vinaigrette up to a day ahead and refrigerate. Add the fresh basil just before serving so it stays bright and fragrant. This makes it a perfect make ahead side for any gathering.
Grilling adds a lovely smoky sweetness, but it is not the only way. You can boil the corn, roast it in the oven, or char it in a hot cast iron skillet. Even fresh raw sweet corn works in a pinch if it is in peak season.
Grape or cherry tomatoes are ideal because they are sweet, firm, and hold their shape. If you want to use larger tomatoes like Roma or heirloom, cut them into bite sized chunks and consider scooping out some of the watery seeds so the salad does not get soggy.
Stored in an airtight container in the fridge, it keeps well for two to three days. The tomatoes will soften slightly over time but the flavor stays great. Give it a quick toss and add a little fresh basil to revive leftovers before serving.
Absolutely. Thaw frozen corn or drain canned corn, then char it in a hot dry skillet for a few minutes to mimic that grilled flavor. It is a great shortcut when fresh corn is out of season or you do not want to fire up the grill.
It pairs beautifully with grilled meats, burgers, fish, and chicken, making it a cookout staple. It also rounds out a picnic spread next to pasta salad and potato salad, or works as a light lunch over greens or grains.
Need more easy sides for the cookout? Try our crowd favorite greek pasta salad next.
Corn and Tomato Salad
Ingredients
- 6 ears of corn
- 1 pint grape tomatoes
- ¼ cup finely diced red onion
- 8 fresh basil leaves julienne
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Remove the husk and silks from corn. Preheat the grill to medium heat and oil the grates. Grill the corn, placing the cobs directly on the grill. You are looking to get the outside slightly charred, about 10 minutes rotating every few minutes. Take corn off the grill and set it aside.
- Slice the grape tomatoes in half lengthwise and add them to a large bowl along with the red onion.
- When the corn is cool enough to be handled, cut the kernels off the cob and place them in the bowl with the tomatoes.
- In a separate bowl, mix the remaining ingredients for the vinaigrette. Pour the vinaigrette over the corn and tomato mixture and mix well.
- Cover and place in the fridge a few hours in advance until ready to serve or serve immediately if you prefer it warm. Garnish with more fresh basil if desired.
Notes
- You can use canned corn if you want in place of the corn on the cob.
- Cherry or grape tomatoes can be used.
- This recipe is easy to be doubled!
- Let this sit in the refrigerator for an hour for the flavors to marry, although you can eat it warm as well.
- Add other vegetables that you enjoy, make sure that you have enough dressing to cover them all.
Nutrition
Love This Recipe?
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Corn and tomato salad is one of my favorites! It takes me back home emotionally and my stomach really appreciates the effort, ha!
Yours look amazing! I can’t wait for trying it next long weekend.
I am probably the only one in my family who will eat this since I am the only one who loves tomatoes so I am going to make this one all for myself. 🙂 It looks delicious and just in time for some great summer recipe ideas. I can see myself sitting by the pool with this already.
This looks delicious! I have made a similar side dish with feta in addition to the corn and tomatoes, but have not tried making my own basis vinaigrette. I can’t wait to try it!
I can’t wait for our garden to come in to try this out. I’m pinning it for then.
Oh my….this does look and sound amazing! What a wonderful dish to take to a family BBQ or Church Pot Luck Dinner. Thank you for sharing at Tasty Tuesdays.
Can you say yummy?!?! And how simple! I love simple! 😉 Can’t wait to try this! Thanks for linking up with Wake Up Wednesday. Stopping by as a co-host!
Sounds yummy…perfect for us in San Antonio!! Thanks for sharing on the Thursday Blog Hop!!
Very good to know!
CSA season is almost here, and I get so much delicious corn and tomatoes.
Sure! Cut it off the cob first, then toss it in a tablespoon of olive oil. Turn on the broiler in your oven and cook until just golden, like the pictures on the grill, then continue the recipe as written!
This looks awesome but apartment living means I don’t have a grill. Is there another way to prepare the corn?