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Summer Corn & Tomato Salad

Although we served this alongside our Paleo Fish Sticks, this sweet and crisp summer salad could just as easily be served as a salsa with tortilla chips or alongside grilled skewered vegetables, burgers, or sausage.
Prep Time15 mins
Cook Time5 mins
Course: Salad, Side Dish
Cuisine: American, Vegan
Keyword: corn, dairy-free, gluten-free, sugar-free, tomato, wheat-free, Whole Life Challenge
Servings: 6
Calories: 140kcal
Author: planfulcook


  • Kosher salt
  • 3 large ears corn
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 4-5 green onions chopped fine
  • freshly ground black pepper
  • 2 medium tomatoes cut into 1-inch chunks
  • 1 medium bell pepper diced fine
  • 1/3 English Cucumber diced fine


  • Cook the corn: bring a pot of salted water to a boil. Cut the kernels from the corn and add them to the pot, cooking for just 1 1/2 minutes. The kernels should still be a little crunchy. Pour into a colander and run cold water over the kernels; set aside.
  • Prepare the dressing: whisk to combine the olive oil, balsamic vinegar, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a small bowl.
  • Combine the corn, tomatoes, bell pepper, green onion, and cucumber in a medium bowl. Pour half the dresssing over the vegetables and stir gently to coat. Then pour in the remaining dressing and toss. Add additional salt and pepper to taste. Enjoy!


This salad will keep fresh in a sealed container in your refrigerator for up to 5 days.
The original recipe from "Bi-Rite Market's Eat Good Food" instructs whisking 1 tsp each of honey and dijon mustard into the dressing, incorporating 1 minced shallot, and using red wine vinegar instead of balsamic.