A delicious corn salad, with grilled corn, tomatoes, bacon and arugula, all tossed with a tomato basil vinaigrette.

grilled corn salad with tomatoes and arugula

While BBQ grilled corn is delicious all on its own, I thought I’d take that grilled corn goodness and create a perfect summer salad that everyone would enjoy and would go perfectly with whatever you’re grilling. BBQ grilled corn, cherry tomatoes, arugula, bacon and jalapeno combine with a flavourful tomato-basil vinaigrette, for a colourful and delicious salad.

The bacon in this salad adds great texture and salty notes, but you can make this salad vegetarian by replacing the bacon with toasted walnuts.

Cook’s Notes

Be sure to dress your salad just before serving, to ensure the arugula and bacon don’t get soggy. The vinaigrette recipe makes more dressing than you’ll need for one salad. The leftovers will keep in the fridge for up to a week.

The Tomato Basil Vinaigrette also makes a great marinade/basting sauce for grilled chicken.

grilled corn salad with tomatoes and arugula

grilled corn salad with tomatoes and arugula

Get the Recipe: Grilled Corn and Tomato Salad

An easy and delicious grilled corn salad, with fresh tomatoes, bacon and arugula, all tossed in a homemade basil tomato vinaigrette.
5 stars from 3 ratings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings


Tomato Basil Vinaigrette:

  • 2 Tbsp. (29.57 ml) red wine vinegar
  • 1 Tbsp. (14.79 ml) balsamic vinegar
  • 1 tsp. (4.93 ml) Dijon mustard
  • 1 clove (1 clove) garlic, peeled and roughly chopped
  • 1/3 small (0.33 small) jalapeno pepper, seeds removed and roughly chopped (you'll use the remaining 2/3 in the salad)
  • 1/2 medium (0.5 medium) tomato, seeds and pulp removed and roughly chopped
  • 1/4 cup (6 ml) fresh basil, roughly chopped
  • 1/3 cup (72 ml) olive oil
  • Salt and pepper, to taste

For the Salad:

  • 5 slices (5 slices) bacon, cooked and crumbled
  • 3-4 cups grilled corn kernels, removed from 4 grilled cobs of corn
  • 2/3 small (0.67 small) jalapeno, seeds and core removed and finely diced
  • 12 (12) cherry or grape tomatoes, halved
  • 3 handfuls (3 handfuls) baby arugula
  • Tomato Basil Vinaigrette, recipe above
  • Shaved Parmesan cheese, for garnish
  • Salt and pepper, to taste


  • Prepare the Tomato Basil Vinaigrette: Add all ingredients to a food processor and process until chopped and well combined. Taste, add salt and pepper and adjust as necessary, adding more olive oil if needed. (This vinaigrette is should not be overly acidic, so the flavours of the basil, tomato and jalapeno aren't over-powered.) Place into a jar and refrigerate until needed.
  • Prepare the Salad: In a large bowl, combine all the ingredients. Drizzle with some of the Tomato Basil Vinaigrette and toss well to coat. Garnish with freshly shaved Parmesan cheese and salt and pepper, to taste.
Cuisine: American
Course: Salad
Author: Jennifer
Calories: 294kcal, Carbohydrates: 4g, Protein: 4g, Fat: 29g, Saturated Fat: 6g, Cholesterol: 18mg, Sodium: 207mg, Potassium: 230mg, Sugar: 2g, Vitamin A: 715IU, Vitamin C: 14.9mg, Calcium: 32mg, Iron: 0.8mg
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