Loaded with tomatoes, cucumber, sweet onion, and basil, this Mediterranean vegan corn salad is a celebration of summer produce. It's easy to make in under 30 minutes.
Course Salad, Side Dish
Cuisine Mediterranean
Special diet gluten-free, nut-free, soy-free, vegan
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.
Notes
If you can't find fresh corn, you can substitute 2 ¼ cups of defrosted frozen corn for the 3 ears in this recipe.To grill the corn, use one of the following methods:
Grill the corn on each side right in the husk. Remove the husk and silk once the cobs are cool enough to handle.
Brush shucked corn with a little olive oil and season to taste with salt and pepper. Wrap them in aluminum foil and grill on each side.
Brush shucked corn with a little olive oil and season to taste with salt and pepper. Place directly on the grill and grill on each side until lightly charred. This is my preferred method.
Leftover salad will last covered and refrigerated for up to 3 days.