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It's hot and weirdly humid so....warm weather recipe time! Let us begin with a summer corn tomato salad.
This salad is one of those everything but the kitchen sink situations. Leftover corn on the cob from grilling this weekend? Throw it in. Tomatoes you didn't use on Taco Tuesday? Perfect, chop 'em up and toss em with whatever greens you have in your fridge. Avocados chillin on your counter? They absolutely belong here.
My absolute favorite thing about this summer corn tomato salad? No need to make a dressing! Just drizzle with olive oil and squeeze a half a lemon over it. Toss and add salt and pepper to taste.
Boom. Salad. Done. Get the recipe below ☀️.
PrintSummer Corn Tomato Salad
- Total Time: 10 minutes
- Yield: Serves 4-6 1x
Description
Delicious and easy kitchen sink style salad with corn, tomato, avocado, and parmesan lightly tossed in olive oil and fresh lemon juice. Just add salt and pepper to taste! (Vegetarian and gluten free)
Ingredients
- 1 to 2 cooked corn on the cob, kernels removed or 2 cups corn kernels (thawed if frozen, drained if canned)
- 2 to 3 heirloom tomatoes, largely diced
- 1 avocado, largely diced
- 4 cups arugula
- 4 cups butter lettuce
- ¼ cup shaved parmesan
- Juice of ½ a large lemon
- Extra virgin olive oil
- Ground black pepper
- Finishing salt
- Fresh parsley to garnish
Instructions
- In a large mixing bowl, combine corn, tomatoes, avocado, arugula and butter lettuce together.
- Drizzle with olive oil and lemon juice as desired and toss to combine.
- Top with shaved parmesan, fresh parsley, black pepper, and finishing salt to taste.
- Prep Time: 10 minutes
Christine
This looks fresh and amazing! Thanks for the inspiration! 🙂