Tomato Corn Basil Salad

Since there is a big picnicking day coming up soon this Friday I figured I should share a couple salads with you that I had made for Memorial Day.

I made this salad and thought it was delicious, definitely something different that I have never adventured in making or trying! So if you are looking for something refreshing this weekend, go ahead and give it a shot. It is a little sweeter then other salads but is really easy and really good!

I found this recipe on my Food Network App on my Kindle but you can find it here.

Below is my slightly altered version 🙂

Tomato Corn Basil Salad










3 tablespoons white wine vinegar2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ears fresh corn, husked

1-1 1/2 pints of red grape tomatoes, halved

1 small onion, thinly sliced

1 1/2 cups fresh basil leaves (rolled and sliced)


Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.Shear off the corn kernels with a sharp knife over a bowl (or with your handy dandy kernel cutter). Toss in the tomatoes, basil and onion. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving stir, then enjoy 🙂

Hopefully Thursday I will post a Carrot Apple Salad which I absolutely adore! Have a great day everyone!