Tomato, Cucumber, and Corn Salad

Corn, Cucumber, and Tomato Salad

Molly Watson

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
190 Calories
6g Fat
34g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 190
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 15%
Protein 6g
Calcium 68mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bright, ripe tomatoes, cool cucumber, sweet corn kernels: This salad is summer in a bowl. It's fresh, crunchy, and super easy. It's a simple, healthy dish that goes great alongside any grilled meat for a complete meal and doesn't require any cooking. It also travels well, making it the perfect addition to a potluck or picnic. Since it's a chopped vegetable salad without lettuce, it won't wilt and you can make it ahead of time. Kept in the fridge, leftovers will keep for a few days in an air-tight container. Toss again before eating, and if you're using fresh herbs, add them just before serving.

The corn in this salad is raw, preserving its crunchy sweetness. Make extra sure to use only fresh, sweet, tender corn you've shucked yourself. Use the freshest ripe tomatoes and crispy cucumbers you can find, too. It's the perfect way to use up a summer garden bounty or a trip to the farmers' market.

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. white wine vinegar (can substitute lemon juice)
  • Optional: 1 small clove garlic (minced)
  • 1/2 tsp. sea salt
  • 2 to 3 ears corn
  • 1 to 2 cucumbers
  • 3 tomatoes
  • 1 small red onion
  • Optional: fresh basil, mint, cilantro, or parsley

Steps to Make It

  1. In a small bowl, whisk together oil, vinegar or lemon juice, garlic (if using), and salt.

  2. Shuck the corn and cut off kernels. To help keep the kernels from escaping, cut over a large bowl.

  3. Peel the cucumbers and cut them in half lengthwise. Use a spoon to scrape out and discard the watery seeds in the center. Dice the cucumbers fairly small and add them to bowl.

  4. Core or hull the tomatoes, cutting out the stiff bit at the top where they attached to the vine. Cut the tomatoes in half crosswise (if the tomato were a globe, cut it along the equator). Gently squeeze out any of the watery seeds that come out easily. Dice the tomatoes and add them to the bowl.

  5. Cut off the stem end of the onion and cut it in half lengthwise. Remove and discard the peel. Hold onto the end to keep the onion halves steady as you dice the onion. To mitigate the pungent flavor of the onion, feel free to put the onion in a strainer and rinse it with cool water. Drain completely. Spread the diced onion on layers of paper towels to dry before adding to the bowl.

  6. Toss the vegetables with the dressing well. For an extra burst of flavor, add minced fresh herbs on top before serving.

  7. Serve immediately or store in the fridge. Toss again before serving.