This easy corn and tomato salad makes the most of summer's best produce and it's dressed with a simple vinaigrette. Best of all, you won't need to turn on the stove, oven, or grill to make it.
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Summer salads using fresh, peak season produce is all I want to eat when the weather is toasty outside. For example, this Greek Cucumber Salad with Tomatoes, Red Peppers, and Feta is a big hit with my family and friends. Or this Cucumber, Watermelon, and Peach Salsa which I serve as a salad and this Corn Salad with Tomatoes, Mint, and Lime.
But lately, this Corn and Tomato Salad with Mozzarella recipe is my go-to side dish for dinners at home and pot-lucks.
❤️ Why you'll love this recipe
- 5 ingredients plus olive oil, salt and pepper.
- No cooking required, making this a perfect salad on hot summer evenings.
- Fresh peak-season produce to celebrate summer.
🧅 Main Ingredients + Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- White wine vinegar - Any white wine vinegar will work in this recipe. I use a plain one, but there are specialty white wine vinegars such as Citrus Champagne Vinegar which work just as well.
- Fresh corn - Use either white or yellow fresh corn. I don't recommend frozen corn as it lacks the same crispness as fresh raw corn.
- Cherry tomatoes - Use either grape or cherry tomatoes that are small enough to be bite-size when sliced in half.
- Mozzarella cheese - I've used both mozzarella balls sliced in half and burrata mozzarella cheese with great success. The burrata provides a slightly creamy texture to the salad when cut up into bite-sized pieces and tossed in whereas the mozzarella balls give a bigger punch of flavor.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Chef's knife
👩🍳 How to Remove Corn Kernels from the Cob
There are a number of ways to do this, but I have two favorite ways, both of which work great. A video of the two methods is provided in the Recipe Card at the bottom of this article.
- Lay a shucked ear of corn on a work surface and use a chef's knife to slice down on the side of the ear to remove a few rows of kernels. Turn the cob slightly and repeat until all of the kernels are removed.
- Place a small bowl turned upside down inside a large bowl. Make sure the bottom of the ear of corn is flat. You may need to trim it. Stand it up on the upside down bowl and slice downward with a chef's knife to remove the kernels.
👩🍳 Tips for Success
- The flavors of this salad are best when marinated in the dressing for 30 minutes.
- If you add basil to the salad, use only a little and add it only after the salad has marinated in the dressing. A little basil goes a long way and can easily overpower the flavor of the corn.
🧊 Can I make this dish ahead?
Yes. Make the entire dish ahead and store in an airtight container in the refrigerator for up to 2 days. Store leftovers the same way.
Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.
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Easy Summer Corn and Tomato Salad with Mozzarella
Equipment
Ingredients
- 2 ears fresh corn
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced green onions
- 4 ounces mozzarella balls cut in half
- 3 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 5 - 6 basil leaves, thinly sliced (optional)
Instructions
- Slice the corn kernels from the cobs into a large bowl. This video shows 2 ways to do this, which are explained in the post.
- Add the tomatoes, scallions, and mozzarella balls.
- Whisk together the white wine vinegar, salt, and pepper in a small bowl. Whisk in the olive oil until emulsified.
- Dress the salad and set on the counter for at least 30 minutes before serving.
- If using the basil, toss it into the salad just before serving.
- Serve at room temperature.
Gisela duVigneau
We enjoyed the salad last night.
Yummy!
Thanks Susan!
Susan Pridmore
I'm so glad you enjoyed it !!! Thanks for letting me know.