Grilled corn and tomato salad

Based on 30 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
corncobs (shucked and grilled)
500 g cherry tomatoes
scallions
10 g basil
120 ml olive oil
2 tbsp sherry or red wine vinegar
1 tbsp honey
lime juice for garnish
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large mixing bowl
  • measuring cup
  • whisk

Nutrition per serving

Cal
476
Protein
9g
Fat
19g
Carb
67g

Step 1/4

Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.
  • 500 cherry tomatoes
  • 6 scallions
  • 10 basil
  • 8 corncobs
  • cutting board
  • knife
  • large mixing bowl

Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.

Step 2/4

Whisk together olive oil, vinegar, and honey. Season with salt and pepper.
  • 120 ml olive oil
  • 2 tbsp sherry or red wine vinegar
  • 1 tbsp honey
  • salt
  • pepper
  • measuring cup
  • whisk

Whisk together olive oil, vinegar, and honey. Season with salt and pepper.

Step 3/4

Fold half of dressing into salad and taste, adding more if needed.

Fold half of dressing into salad and taste, adding more if needed.

Step 4/4

Gently stir in basil and a squeeze of lime juice to taste. Enjoy!
  • lime juice for garnish

Gently stir in basil and a squeeze of lime juice to taste. Enjoy!