Tomato, Cucumber, and Corn Salad

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 04/12/22
Corn, Cucumber, and Tomato Salad

Molly Watson

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
111 Calories
5g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 111
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 301mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 3g
Vitamin C 19mg 93%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 444mg 9%
*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 airtight 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 tablespoons extra-virgin olive oil

  • 1 tablespoon white wine vinegar, or lemon juice

  • 1 small clove garlic, minced, optional

  • 1/2 teaspoon sea salt

  • 2 to 3 medium ears corn

  • 1 to 2 cucumbers

  • 3 tomatoes

  • 1 small red onion

  • Fresh basil, mint, cilantro, or parsley, optional

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.