I have been working on perfecting this summery side dish the past few weeks as I’ve made it for holiday BBQs, bridal showers, and a weeknight dinner. Each time it got a little bit better, and gobbled up in a near instant as it hit the table. It’s a simple mixture of ingredients that just happen to taste delicious during the peak of summer — bright mixed tomatoes, sweet grilled corn, and flavorful fresh herbs. My favorite part about this dish is that it tastes better the next day after all of the ingredients have marinated together overnight, so it’s easy to make ahead when you’re entertaining! The leftovers (if you have any!) are equally delicious — I tossed them over a bit of warm pasta for lunch the next day — YUM. Get the recipe below: 

Summer Tomato and Grilled Corn Salad.
  • 4 Cups of Mixed Small Tomatoes, halved (cherry, grape, or constellation tomatoes work well)
  • 3 Ears of Grilled Corn, cut from cob
  • ¼ Cup of Red onion, finely diced
  • ¼ Cup of Scallions, diced
  • 1 Tbsp of Fresh Parsley, minced
  • ¼ Cup of Olive Oil
  • 1 Tbsp of Lime juice
  • Salt and Pepper
  • Cotija Cheese (optional)
  1. In a bowl, combine halved tomatoes, grilled corn pieces, red onion, scallions and parsley.
  2. Drizzle with olive oil and lime juice and toss to coat the ingredients.
  3. Season generously with salt and pepper to taste.
  4. Refrigerate for at least 20 minutes for serving, or up to overnight.
  5. Top with grated cotija cheese before serving (optional).