Introduction
Summer is the perfect time for fresh and vibrant salads that showcase the best of seasonal produce. One delightful option is a Summer Tomato Salad with Roasted Corn and Avocado. This dish bursts with flavor and color, combining sweet grilled corn, juicy tomatoes, creamy avocado, and a zesty dressing. It’s ideal as a side dish for barbecues or a light lunch on a sunny day.
Detailed Ingredients with measures
3 cobs of corn
3 cups quartered tomatoes (use a variety of small tomatoes)
1/2 red onion, thinly sliced
1 medium avocado
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup finely chopped fresh basil
1 Tbsp. honey
2 tsp. dijon mustard
1 tsp. sea salt
1/8 tsp. freshly cracked pepper
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4-6
To prepare this refreshing salad, start by preheating your grill to medium-high heat, about 375-400°F (190-200°C). Remove the husks and silk from the corn and brush each ear with olive oil. Season it with salt and pepper for additional flavor. Grill the corn directly on the grates for approximately 10-15 minutes, turning it occasionally until it becomes golden brown and slightly charred in places. Once done, let the corn cool before cutting the kernels off the cob.
In a jar, mix olive oil, red wine vinegar, chopped basil, honey, dijon mustard, sea salt, and freshly cracked pepper. Shake until well combined. In a salad bowl, combine the quartered tomatoes, grilled corn kernels, sliced red onion, and avocado. Drizzle with the prepared dressing and gently toss to combine. For an extra touch, sprinkle flaky sea salt and more cracked pepper on top, garnishing with fresh basil before serving.
Enjoy the delicious flavors of summer with this vibrant and satisfying tomato salad!
Detailed Directions and Instructions
Preheat the Grill
Preheat your grill to medium-high heat, aiming for a temperature of around 375-400°F (190-200°C).
Prepare the Corn
Remove the husks and silk completely from each ear of corn. Brush the corn with olive oil, ensuring that each ear is evenly coated to prevent sticking and to promote even grilling. Season the corn with sea salt and freshly cracked pepper.
Grill the Corn
Once the grill is hot, place the corn directly on the grill grates. Grill the corn for about 10-15 minutes. Turn the corn occasionally to ensure even cooking. Look for a golden brown color with slight charring in spots. If any kernels start to char excessively, move the corn to indirect heat. Test for doneness by piercing a kernel with a fork; it should feel tender. After grilling, let the corn cool and then cut the kernels off the cob, breaking them into small clumps if necessary.
Prepare the Dressing
In a jar, combine 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 1/3 cup of finely chopped fresh basil, 1 tablespoon of honey, 2 teaspoons of Dijon mustard, 1 teaspoon of sea salt, and 1/8 teaspoon of freshly cracked pepper. Shake the jar until the ingredients are well emulsified.
Assemble the Salad
Place the quartered tomatoes in a salad bowl or a serving platter. Top the tomatoes with the grilled corn kernels, thinly sliced red onion, and sliced avocado. Drizzle the salad with the prepared dressing and lightly toss everything together.
Garnish and Serve
If desired, sprinkle some flaky sea salt and freshly cracked pepper on top. Garnish the salad with additional fresh basil before serving.
Notes
Olive Oil for Grilling
Ensure you use enough olive oil on the corn to evade any sticking to the grill.
Variety of Tomatoes
Using a mix of small tomatoes can enhance the flavor and presentation of the salad.
Avocado Ripeness
Choose a ripe avocado for the best texture and flavor; it should yield slightly when pressed.
Emulsifying the Dressing
Shaking the dressing in a jar is an effective way to combine the ingredients thoroughly.
Serving Suggestions
This salad pairs well with grilled meats and can be served chilled or at room temperature.
Cook techniques
Grilling Corn
To grill corn, first ensure that the husks and silk are completely removed. Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat for 10-15 minutes, turning occasionally until golden brown and slightly charred.
Making a Dressing
Combine olive oil, red wine vinegar, chopped fresh basil, honey, dijon mustard, sea salt, and freshly cracked pepper in a jar. Shake until the ingredients are emulsified to create a dressing that enhances the salad flavors.
Cutting Tomatoes
Quarter small tomatoes evenly to ensure a balanced texture and flavor in the salad. Mixing different varieties adds color and taste diversity.
Combining Ingredients
In a salad bowl, layer the quartered tomatoes, grilled corn kernels, thinly sliced red onion, and sliced avocado. Drizzle with the prepared dressing and lightly toss to combine a uniform flavor.
Garnishing the Salad
Finish the salad with a sprinkle of flaky sea salt, freshly cracked pepper, and additional fresh basil for an aromatic and appealing presentation.
FAQ
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the salad.
What type of tomatoes work best?
A variety of small tomatoes like cherry, grape, and heirloom are ideal for this salad for their sweetness and texture variation.
How can I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would be great additions for added protein.
Is there a substitute for dijon mustard?
You can use yellow mustard or omit it if you prefer a mustard-free dressing.
Conclusion
The Summer Tomato Salad with Roasted Corn and Avocado is a vibrant and refreshing dish that perfectly captures the essence of summer. With the combination of juicy tomatoes, sweet grilled corn, and creamy avocado, this salad is not only visually appealing but also packed with flavor and nutrients. The homemade dressing adds a delightful zing, enhancing the overall taste experience. This salad is ideal as a side or a light meal, making it a versatile addition to any summer gathering.
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