Fresh No-Cook Tomato Corn Salad
A quick and easy 5-ingredient summer side salad featuring juicy tomatoes, sweet corn kernels, fresh basil, olive oil, and lemon juice. Perfect for warm weather meals and potlucks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 cups (300g) cherry or grape tomatoes, halved
- 2 cups (300g) fresh corn kernels (raw or thawed frozen corn)
- ¼ cup (10g) fresh basil leaves, roughly chopped
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- Salt and freshly cracked black pepper, to taste (optional)
Instructions
- Rinse and halve 2 cups (300g) of cherry or grape tomatoes. If using larger tomatoes, dice into bite-sized pieces.
- Cut the corn kernels from fresh corn cobs or thaw and drain frozen corn. Collect about 2 cups (300g) of kernels.
- Roughly chop about ¼ cup (10g) of fresh basil leaves.
- In a large mixing bowl, gently toss the tomatoes, corn, and basil together without mashing.
- Drizzle 3 tablespoons (45 ml) of extra virgin olive oil and 2 tablespoons (30 ml) of fresh lemon juice over the salad. Sprinkle with salt and pepper to taste. Toss gently until lightly coated.
- Let the salad sit at room temperature for about 10 minutes before serving to allow flavors to meld.
Notes
Add olive oil and lemon juice just before serving if prepping ahead to avoid sogginess. Use ripe tomatoes for best flavor. Let salad rest at room temperature for 10 minutes before serving to enhance flavors. Optional additions include feta cheese, jalapeño, or avocado added just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
Keywords: tomato corn salad, no-cook salad, summer side dish, easy salad, fresh salad, 5-ingredient salad, vegan salad, gluten-free salad