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- 3 ears of fresh corn - 2 cups cherry tomatoes - 1 medium cucumber - 1/4 red onion - 1/4 cup fresh basil - 1/4 cup feta cheese - 3 tablespoons extra virgin olive oil - 2 tablespoons balsamic vinegar - Sea salt - Freshly cracked black pepper Using fresh produce is key for flavor and nutrition. Fresh ingredients brighten the dish. I recommend visiting local farmers' markets. Here, you can find fresh corn, tomatoes, and herbs. They are often sweeter and more vibrant than store-bought. Organic ingredients usually offer better taste and less chemical exposure. However, conventional ingredients can still be tasty. Choose what fits your cooking style and budget. Just ensure everything is fresh. Quality matters in every bite. For the full recipe, check out the Sunny Summer Corn & Tomato Salad. To cook the corn perfectly, start by boiling a large pot of water. Add a generous amount of salt once the water boils. Carefully add the husked corn and cook it for about 5-7 minutes. The kernels should be tender and bright yellow. Once done, remove the corn and set it aside to cool slightly. When handling the corn, let it cool until you can touch it safely. Hold the ear of corn upright in a bowl to catch any falling kernels. Use a sharp knife to slice down the sides of the cob. This will release the kernels into the bowl. Now, it’s time to mix the salad. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and freshly chopped basil to the bowl with corn. Gently mix these ingredients to ensure they are evenly distributed. This step is key to getting all the flavors in every bite. For the dressing, take a small bowl and combine the extra virgin olive oil and balsamic vinegar. Add a pinch of salt and freshly cracked black pepper. Use a whisk to blend the mixture until smooth. This simple whisking technique helps combine the flavors well. A smooth dressing coats the salad nicely and enhances each ingredient. Drizzle the dressing over the corn and vegetable mix in the large bowl. Use a large spoon to gently stir the ingredients together. Be careful not to break down the feta too much as you mix. The goal is to have all ingredients coated evenly with the dressing. Finally, sprinkle the crumbled feta cheese over the top. Give it one last gentle toss to incorporate the cheese without breaking it down too much. For the full recipe, refer to the section above. To make the best Summer Corn Tomato Salad, choose seasonal ingredients. Fresh corn adds sweetness, while ripe tomatoes bring bright flavor. Look for tomatoes that feel firm and smell sweet. Check that the corn ears have bright green husks and moist silk. You should use your ingredients soon after buying. Store corn in the fridge for up to three days. Keep tomatoes at room temperature for the best taste. Serving is key for summer events. Use a large, colorful platter to show off your salad. For a fun touch, serve in individual bowls. Garnish with extra basil leaves and a sprinkle of feta on top. This adds color and makes it look fresh. You can also pair the salad with grilled meats for a complete meal. Overcooking corn is a common mistake. Cook it just long enough for the kernels to be tender. This keeps the corn sweet and crunchy. Another mistake is not seasoning properly. Taste your salad after mixing. Adjust the salt and pepper to enhance the flavors. A little seasoning makes a big difference! {{image_4}} You can make your salad heartier by adding protein. Grilled chicken or shrimp works perfectly. Just season them lightly and grill until cooked through. Slice them and toss them into the salad. For a vegetarian option, use beans like black beans or chickpeas. They add great flavor and protein without meat. You can elevate the taste of your salad with simple additions. Try adding diced avocado for creaminess. Bell peppers also add crunch and sweetness. Don’t forget to experiment with different dressings! A zesty lime vinaigrette or a creamy ranch can change everything. If you need gluten-free options, this salad is naturally gluten-free. Just check your dressing. For vegan substitutions, omit the feta cheese. You can replace it with avocado or a vegan cheese. These adjustments let everyone enjoy this dish without worry. After making your summer corn tomato salad, store it in the fridge to keep it fresh. Use an airtight container to prevent exposure to air. This helps keep the flavors bright and the veggies crisp. You can also layer a piece of plastic wrap over the salad before sealing the lid. This extra step helps lock in moisture. In the fridge, your salad will last about 3 days. After that, the veggies may start to lose their crunch. If you want to keep it longer, freezing is not a good idea. Freezing changes the texture of fresh veggies. Always enjoy it fresh for the best taste. To refresh your salad after storage, add a drizzle of olive oil and a squeeze of lemon juice. This adds life back to the flavors. You can also mix in some fresh herbs, like basil or parsley. If you want to switch it up, try adding grilled chicken or chickpeas for a new twist. Enjoy your summer corn tomato salad in a new way! For the full recipe, check out the Sunny Summer Corn & Tomato Salad. To make this salad, start with fresh corn. Boil three ears for about five to seven minutes. Once cooked, cool the corn. Cut the kernels off the cob into a bowl. Add two cups of halved cherry tomatoes, one diced cucumber, and some finely chopped red onion. Toss in a quarter cup of chopped basil. In a separate bowl, whisk together three tablespoons of olive oil and two tablespoons of balsamic vinegar. Pour this dressing over the salad and mix gently. Finally, sprinkle a quarter cup of crumbled feta cheese on top and give a light toss. You can find the full recipe [here](#). If you want a dairy-free option, try crumbled tofu. It has a similar texture. You can also use cashew cheese for a creamier taste. If you are not vegan, goat cheese works well too. It adds a nice tang. Nutritional yeast can also give a cheesy flavor without the dairy. You can use canned corn, but fresh corn is best for taste. Canned corn is already cooked, so it saves time. However, it may lack the crunch of fresh corn. If you use canned corn, rinse it well to remove extra salt. Fresh corn has a sweeter taste and better texture. For summer salads, I prefer fresh corn. To serve more people, simply double or triple the ingredients. Use six or nine ears of corn. Adjust the other ingredients accordingly. Keep the same ratios for flavor. Prepare the dressing in larger amounts too. If you want to make it easier, mix everything in a big bowl for easy serving. This salad is perfect for parties! This blog post guided you through making a delicious Summer Corn Tomato Salad. We covered fresh ingredients, cooking tips, and variations to suit your taste. Remember to use fresh produce for the best flavor. Don’t forget to experiment with proteins or different dressings to keep it exciting. Storing and reviving leftovers will help you enjoy this dish longer. A tasty salad can brighten up any meal, so go ahead and get creative!

Summer Corn Tomato Salad

Brighten up your summer gatherings with this delicious Sunny Summer Corn & Tomato Salad! Featuring fresh corn, juicy cherry tomatoes, crisp cucumber, and creamy feta, this vibrant dish is perfect for any occasion. In just 25 minutes, you'll have a refreshing salad that's both colorful and flavorful. Discover the step-by-step recipe and make this summer favorite for your next barbecue or picnic. Click through to explore the full recipe now!
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Ingredients
  

3 ears of fresh corn, husked

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

Sea salt and freshly cracked black pepper to taste

Instructions
 

Kochen des Maises: Bring a large pot of water to a rolling boil, adding a generous amount of salt once boiling. Carefully add the husked corn and cook for about 5-7 minutes until the kernels are tender and bright yellow. Once cooked, remove the corn from the pot and set it aside to cool slightly.

    Schneiden der Körner: Once the corn is cool enough to handle, carefully position the ear of corn upright in a bowl (this will catch any falling kernels). Using a sharp knife, slice down the sides of the cob to release the kernels. Transfer the extracted kernels to a large mixing bowl.

      Gemüse hinzufügen: To the bowl with the corn, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and the freshly chopped basil. Gently mix these ingredients to ensure an even distribution.

        Dressing zubereiten: In a small bowl, combine the extra virgin olive oil, balsamic vinegar, a pinch of sea salt, and freshly cracked black pepper. Whisk the mixture until well blended, creating a smooth dressing.

          Salat vermengen: Drizzle the dressing over the corn and vegetable mixture in the large bowl. Use a large spoon to gently stir the ingredients together, ensuring everything is evenly coated in the dressing.

            Feta hinzufügen: Finally, sprinkle the crumbled feta cheese over the top of the salad. Give it one last gentle toss just to incorporate the cheese without breaking it down too much.

              Vorbereitungszeit: 15 minutes | Gesamtzeit: 25 minutes | Portionen: 4

                - Präsentationstipps: Serve the salad on a large, colorful serving platter or divide it into individual bowls for each guest. For added visual appeal, garnish with a few extra basil leaves and a light sprinkle of feta on top. This salad can be enjoyed chilled or at room temperature, making it a perfect dish for summer gatherings!