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Grilled Corn and Tomato Salad

Are you looking for a fresh and easy side dish for a hot day? Grilled Corn and Tomato Salad is a great way for you to take advantage of the bounty of fresh vegetables this time of year! It is also naturally gluten-free and vegetarian.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: grilled corn and tomato salad
Servings: 6 people
Calories: 115kcal
Author: Marisa

Ingredients

Grilled Corn and Tomato Salad

  • 1 pint grape tomatoes
  • 3 ears sweet corn
  • 4 oz. fresh mozzarella I buy the mozzarella pearls for salads or you can dice whole mozzarella.

White Wine Vinaigrette

Instructions

White Wine Vinaigrette

  • Combine all ingredients in a jelly jar. Tighten lid and shake until blended.

Grilled Corn and Tomato Salad

  • Grill the ears of corn over medium high heat for 20 minutes total. Using tongs, turn each ear a quarter turn after cooking for 4-5 minutes for a total of three times. Remove from heat and let cool for approximately five minutes.
  • Slice tomatoes vertically in half and add to large bowl. Dice mozzarella if not using pearled mozzarella and add to tomatoes in bowl. Slice corn off cob and add to tomato-mozzarella mixture. 
  • Add approximately 3 T. of vinaigrette and toss all salad ingredients with the vinaigrette. Sprinkle with sea salt and serve at room temperature.  

Notes

This salad can be stored for two - three days in the refrigerator. Recommended best at room temperature.

Nutrition

Calories: 115kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 146mg | Potassium: 322mg | Fiber: 1g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 13.9mg | Calcium: 103mg | Iron: 0.5mg