Grilled Corn Tomato Cucumber Salad is a healthy and delicious summer dish. It’s ready in under 30 minutes and is naturally vegan and gluten-free. Try it as a side dish or light meal.
Every summer I look forward to enjoying fresh corn on the cob.
We love going to our local farm stand and buying the freshly picked ears.
They are so sweet, you don’t even need any butter or seasoning to enjoy them.
Plus recently I started grilling the corn, which really brings out the sweetness.
And now my favorite way to enjoy it is in Grilled Corn Tomato Cucumber Salad.
There are several methods for preparing grilled corn.
I came across a great article from Serious Eats which details the different ways to grill corn with the positives and negatives of each.
When I first starting making grilled corn, I would throw the entire husk on the grill and let it cook.
While I loved how the corn turned out, I hated getting the blackened husk all over myself and my kitchen floor.
Then I tried wrapping the shucked corn in aluminum foil.
The corn turned out well, but it was a bit of a chore to check for doneness since I had to unwrap and rewrap the foil packet.
Plus the corn didn’t get the nice char I was looking for.
So then I decided to shuck the corn and throw it onto the grill.
The corn looked exactly how I wanted it with a nice smoky flavor.
My backyard also smelled like popcorn, which I didn’t mind at all.
Sweet onion is a delicious addition to Grilled Corn Tomato Cucumber Salad.
Look for mild white onions such as Walla Walla, Vidalia, or Maui.
I’m fortunate to be able to buy Maui onions at the same farm stand where I buy my corn.
I’m usually not a huge fan of raw onions, but these ones are less acidic and so much sweeter than other varieties of onion.
However, if you can’t find sweet onions where you shop, feel free to use whatever variety of onion you prefer.
And slicing the onions couldn’t be easier.
I slice the onion in half lengthwise, then follow the lines with my knife.
You only need a few ingredients to make Grilled Corn Tomato Cucumber Salad:
Tomatoes (any size or shape)
Sweet onion (or your favorite variety)
Olive oil (omit if following an oil-free diet)
Salt and pepper
No complicated ingredients needed.
In addition, you can customize this recipe to suit your taste.
If you want to add more protein to this salad, kidney beans or chickpeas would compliment it well.
And I would never say no to avocado.
If you’re looking for main dishes to go with your Grilled Corn Tomato Cucumber Salad, try these favorites:
Now let’s make Grilled Corn Tomato Cucumber Salad!
Grilled Corn Tomato Cucumber Salad
Grilled Corn Tomato Cucumber Salad is a healthy and delicious summer dish. It's ready in under 30 minutes and is naturally vegan and gluten-free. Try it as a side dish or light meal.
- 3 ears corn grilled, kernels cut off the cob
- 3 cups tomatoes roughly chopped (or halved or quartered if using cherry tomatoes)
- 1/2 sweet onion (Maui, Walla Walla, or Vidalia) sliced
- 1 cucumber sliced lengthwise, seeds removed, and sliced into half moons
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
- fresh basil leaves for garnish
In a large salad bowl, combine the corn kernels, tomatoes, onion, and cucumber.
Drizzle over the olive oil and balsamic vinegar.
Toss well to combine.
Add the salt and pepper, to taste, and garnish with the fresh basil leaves.
Serve immediately, or refrigerate until ready to eat.
If you can't find fresh corn, you can substitute 2 1/4 cups of defrosted frozen corn for the 3 ears in this recipe.
If you make Grilled Corn Tomato Cucumber Salad, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day or in the Facebook group.