Roasted Corn and Tomato Salad

Grilled Corn and Tomato Salad

This delicious grilled corn and tomato salad also features bacon and arugula, all tossed with a tomato basil vinaigrette.

While BBQ grilled corn is delicious all on it’s 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 for Grilled Corn and Tomato Salad

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, Tomato and Arugula Salad with Tomato Basil Vinaigrette

Grilled Corn, Tomato, Bacon and Arugula Salad

Grilled Corn and Tomato Salad

Course: Salad
Cuisine: American
Keyword: corn and tomato salad recipe, Summer corn salad recipe
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
Servings: 4 servings
Energy: 294 kcal
Author: Jennifer
Make this salad vegetarian by replacing the bacon with toasted walnuts. The vinaigrette recipe will make more than you will need for one salad. The leftovers will keep in the fridge up to a week. The Tomato Basil Vinaigrette also makes a great marinade/basting sauce for grilled chicken. Be sure to dress the salad just before serving, so the arugula and bacon doesn't get soggy.
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Ingredients

Tomato Basil Vinaigrette:

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

For the Salad:

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

Instructions

  1. 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.
  2. 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.

More Summer Salads from the Seasons and Suppers Archives

 

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10 Comments

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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