Tomato Cucumber Corn Salad

5 from 2 votes

Prepared with fresh or frozen corn, vegan Mediterranean Tomato Cucumber Corn Salad is a celebration of summer flavors. Ready in 30 minutes!

Prep Time30

Total Time30

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 169kcal

3 ears corn* grilled, kernels cut off the cob
3 cups tomatoes roughly chopped (or halved or quartered if using cherry tomatoes)
1 cucumber sliced lengthwise, seeds removed, and sliced into half moons
½ sweet onion (Maui, Walla Walla, or Vidalia) sliced (or substitute red onion)
1 Tablespoon extra virgin 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, cucumber, and onion.
3 ears corn*, 3 cups tomatoes, 1 cucumber, ½ sweet onion
Drizzle over the olive oil and balsamic vinegar.
1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic vinegar
Toss well to combine.
Season with the salt and pepper, to taste, and garnish with the fresh basil leaves.
salt and pepper, fresh basil leaves
Serve immediately, or refrigerate until ready to eat.

*If you can't find fresh corn, you can substitute 2¼ cups of defrosted frozen corn for the 3 ears in this recipe.

Leftover salad will last refrigerated in an airtight container for up to 3 days.