Corn Tomato Cucumber Salad
This salad is ideal for outdoor gatherings. Its lightness balances heavier dishes, making it a fantastic summer salad for BBQ events.
Equipment
- Large mixing bowl
- Cutting board
- Chef’s knife
- Measuring spoons
- Corn peeler or sharp knife
- Salad spoon or tongs
Ingredients
For the Salad:
- 3 cups fresh corn kernels about 4 ears
- 2 large cucumbers diced
- 2 cups cherry or grape tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley or cilantro chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
Prepare the Corn
- If using fresh corn, remove husks and silk from each ear.
- Use a sharp knife or corn peeler to cut the kernels off the cob.
- Pro Tip: Stand the cob upright on a cutting board for safety and easier kernel removal.
Chop the Vegetables
- Dice cucumbers into bite-sized pieces.
- Halve cherry or grape tomatoes.
- Finely chop the red onion and herbs.
- Pro Tip: To reduce onion sharpness, soak the chopped onion in cold water for 5 minutes, then drain.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- Taste and adjust seasoning as needed.
- Pro Tip: Whisk continuously while adding oil to create a smooth, well-emulsified dressing.
Combine Salad Ingredients
- In a large mixing bowl, add corn, cucumbers, tomatoes, red onion, and herbs.
- Pour the dressing over the vegetables.
- Gently toss until everything is evenly coated.
Serve and Enjoy
- Transfer to a serving dish or serve straight from the bowl.
- Optional: garnish with extra herbs or a sprinkle of paprika for color.
- Pro Tip: Let the salad sit for 5–10 minutes before serving to allow the flavors to meld.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 150–180 kcal
- Carbohydrates: 18–22g
- Protein: 3–4g
- Fat: 7–9g
- Fiber: 3–4g
- Sugar: 5–7g
- Vitamin C: High
- Potassium: Moderate