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A finished tomato corn salad fills a large white serving bowl atop a white and gray marble surface. Two gold spoons rest inside of the bowl and a light gray linen napkin sits alongside. Loose fresh herbs, cherry tomatoes, and small bowl filled with shaved parmesan surrounds the bowl at center.

Summer Tomato Salad with Charred Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4-6 1x
  • Category: Side Dishes
  • Method: Baked, Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Finally – a summer tomato salad that isn’t Caprese! This Summer Tomato Salad with Charred Sweet Corn & Fresh Herbs has been one of my go-to late summer recipes ever since trying a similar tomato salad by Joshua McFadden a few years back. It consists of 4 key components, all of which absolutely burst with end-of-summer flavor: in-season cherry tomatoes, charred sweet corn, loads of fresh herbs, & toasty bread.

The element that really makes this salad shine is its panzanella-esque tomato dressing. When you marinate fresh summer cherry tomatoes in good extra virgin olive oil & red wine vinegar, everything melds together to create a built-in vinaigrette. It’s bright, zippy, & loaded with the juicy sweetness of peak-season tomatoes. 

This cherry tomato salad is a great summer side dish, but it’s also hearty enough to make for a satisfying meal on its own whenever you’re craving something a little lighter. Be sure to check out the blog post, above, for some serving suggestions & easy recipe variations. ♡ Enjoy!

Ingredients

Scale
  • 12 ounces cherry tomatoes or summer tomatoes of choice, quartered or cut into bite-sized pieces
  • 1 clove garlic, finely chopped or grated
  • 3 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 4 ounces sourdough bread, sliced into 1/2-inch cubes
  • 2 ears sweet corn, shucked
  • 1/2 cup chopped fresh herbs (such as basil, mint, chives, etc.)
  • 1/2 cup shaved asiago or parmesan
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep: Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Gather & prep ingredients according to Ingredients list, above.Summer tomato salad ingredients arranged on a white and gray marble surface with a wooden cutting board resting on top: cherry tomatoes, garlic, olive oil, red wine vinegar, sourdough bread, sweet corn, fresh herbs, asiago or parmesan cheese.
  2. Marinate the tomatoes: Add the tomatoes to a large bowl with garlic, 2 tablespoons of the olive oil, & the red wine vinegar. Season with a heaping 1/2 teaspoon kosher salt & ground black pepper, as desired. Toss well to combine. Set aside to marinate & meld for 20-30 minutes.How to make tomato salad, step 2: Marinate the tomatoes. Halved cherry tomatoes rest inside of a glass mixing bowl that sits atop a black and white marble surface. A gold spoon rests inside of the bowl and the tomatoes are marinated with olive oil, red wine vinegar, kosher salt and ground black pepper. A bottle of olive oil and a small white pinch bowl filled with ground black pepper sit alongside the glass mixing bowl.
  3. Toast the bread cubes: Place the sourdough cubes on a small baking sheet. Drizzle the remaining 1 tablespoon olive oil over top, seasoning with 1/2 teaspoon kosher salt & ground black pepper as desired. Toss to coat. Transfer to oven & toast 12-15 minutes, until nicely browned. Set aside for salad assembly.How to make a cherry tomato salad, step 3: Toast the bread cubes. Small pieces of toasted sourdough bread are arranged atop a small aluminum baking sheet. The baking sheet sits atop a white and gray marble surface with a light gray linen napkin placed underneath the sheet pan.
  4. Char the sweet corn: Place the sweet corn directly over gas burner. Light to a medium-high flame & cook about 2 minutes per side or until as charred as desired. Transfer to a cutting board & carefully slice kernels away from the cob. Set aside. (If you do not have a gas stove, you can also char the corn on an outdoor grill, in a grill pan, or under the broiler.)How to make tomato corn salad, step 4: Char the sweet corn. Two ears of charred sweet corn sit atop a wooden serving platter. One of the ears of corn have been sliced to removed kernels from the cob with a pairing knife that rests atop the serving board. The serving board sits atop a white and gray marble surface.
  5. Assemble the summer tomato salad: Add the toasted bread, charred sweet corn kernels, chopped fresh herbs, & shaved cheese to bowl with marinated tomatoes. Toss to combine well. Taste & season with additional kosher salt & ground black pepper as needed. Serve immediately, topped with additional shredded cheese or fresh herbs as desired. Enjoy!How to make tomato salad, step 5: Assemble the summer tomato salad. All of the components to make a tomato corn salad fill a large white serving bowl: marinated cherry tomatoes, toasty croutons, fresh basil, charred sweet corn, and shaved parmesan. The bowls sits atop a white and gray marble surface surrounded by a light gray linen napkin. Two gold spoons rest inside of the bowl to be used for mixing.

Equipment

Notes

  • Vegetarian &/or vegan summer tomato salad: This summer tomato salad recipe is naturally meatless. For a vegetarian version, omit the asiago/parmesan or use your favorite rennet-free asiago/parmesan. To take it a step further & make it vegan, opt for your favorite dairy-free asiago/parmesan instead or omit cheese altogether.
  • Make-Ahead & Storage: 
    • Make-Ahead Instructions: This summer tomato salad is best enjoyed fresh, immediately upon assembly. If you’d like to make it ahead of time, for meal prep or a summer gathering, I suggest prepping the components in advance – marinate the tomatoes according to Step 2 of Recipe Directions, toast the bread according to Step 3, & char the sweet corn according to Step 4. Store everything in separate airtight containers. At dinnertime, simply toss together as directed in Step 5.
    • Storage Instructions: While best enjoyed fresh, summer tomato salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.

Find it online: https://playswellwithbutter.com/summer-tomato-salad-with-sweet-corn/