Mediterranean Grilled Corn Salad with Tomatoes and Cucumbers

Bowl of salad with corn, tomatoes, cucumber, onions, and fresh basil

5 from 2 votes

Mediterranean Grilled Corn Salad with Tomatoes and Cucumbers

This Mediterranean Grilled Corn Salad is made with juicy tomatoes, cucumber, basil, and a balsamic vinaigrette. A fresh vegan twist with no mayo needed!

Prep Time30

Total Time30

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

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

Servings:

Calories: 169kcal

Author: Amy Katz

Ingredients

3 ears corn (or substitute 2¼ cups of defrosted frozen corn)
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 white 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 (or substitute fresh parsley)

US Customary - Metric

Instructions

Grill the corn: If using fresh, remove the husks and grill the ears until charred in spots, turning occasionally. Let cool slightly, then cut the kernels off the cob. If using frozen thawed corn, saute in a skillet until lightly charred, if desired.
3 ears corn
In a large salad bowl, combine the corn kernels, tomatoes, cucumber, and onion.
3 cups tomatoes, 1 cucumber, ½ sweet white 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.

Notes

Leftovers will last refrigerated in an airtight container for up to 3 days. The basil may wilt, so you may want to replace it with fresh herbs before serving.

Nutrition