- Dinner
- Lunch
Summertime Tomato Salad
Refresh your summer meals with our Summertime Tomato Salad! Bursting with vibrant flavors, this salad features sweet corn, juicy cherry tomatoes, crisp yellow squash, and fresh blueberries, all tossed in a zesty olive oil and lemon dressing. Finished with a sprinkle of minced mint, salt, and pepper, it’s the perfect side dish for any outdoor gathering or barbecue.
Prep/Total Time: 25 Minutes
Print Recipe Ingredients
- 4 medium ears sweet corn, husked
- 2 pounds cherry tomatoes (about 6 cups), halved
- 1 small yellow summer squash, halved lengthwise and sliced
- 1 cup fresh blueberries
- 1 small red onion, halved and thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh mint
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Directions
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well.
- Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.
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