Corn Cucumber Tomato Salad

Corn, Cucumber, and Tomato Salad
Corn, Cucumber, and Tomato Salad. Photo © Molly Watson
Ratings (15)
  • 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.)

Sweet corn kernels, cool and crunchy cucumber, bright ripe tomatoes: this salad is summer in a bowl. It's fresh, cool, and super easy. It's a simple summer salad that goes great alongside any grilled meal ​and is the perfect addition to any potluck. Since it's all chopped vegetables, and no more tender and wilting lettuce, it can stand to be made a bit ahead and spend a bit of time on a buffet table.

Since the corn in this salad is raw, be sure to use only fresh, sweet, tender corn you've shucked yourself (or, I suppose, very nicely asked someone to shuck for you).

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar or lemon juice
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp fine sea salt
  • 2 or 3 ears sweet corn
  • 1 large or 2 small cucumbers
  • 3 tomatoes
  • 1 small red onion
  • Basil, mint, cilantro, or parsley (optional)

Steps to Make It

  1. In a large bowl, whisk together oil, vinegar or lemon juice, garlic if you like, and salt.

  2. Shuck the corn and cut off kernels. I like to do this over a large bowl anyway, and here I just cut them into the bowl with the dressing in it.

  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 (I like to chop them fairly small, bigger than the size of the corn, but in that spirit of a truly chopped salad, but size and shape are up to you) and add them to bowl.

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

  5. Cut off the stem end of the onion, and then cut it in half lengthwise. Remove and discard the peel, and hold onto the stem 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 in cool running water. Spread the diced onion on layers of paper towels to dry before adding to the bowl.

  6. Toss the vegetables with the dressing—toss away, you want everything evenly coated.

  7. If you want to add that extra burst of flavor, mince some herbs and scatter them over the top of the salad before serving.