Summer Tomato Salad with Roasted Corn and Avocado Delight

Enjoy the vibrant flavors of summer with this refreshing Summer Tomato Salad with Roasted Corn and Avocado, perfect for al fresco dining.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 ears Fresh Corn Sweet and juicy, use on the cob or frozen roasted.
2 cups Mixed Tomatoes Combine heirloom, roma, and cherry tomatoes.
1/2 cup Red Onion Soak in cold water to mellow the flavor.
1 large Avocado Choose ripe for creamy texture.

For the Dressing

1/4 cup Olive Oil High-quality for best flavor.
2 tablespoons Red Wine Vinegar Adds tangy acidity.
1 teaspoon Dijon Mustard Provides a zesty kick.
1 tablespoon Honey For sweetness.
1/4 cup Fresh Basil Chopped for herbal notes.
to taste Sea Salt and Black Pepper Essential for seasoning.

Equipment

Grill
mixing bowl
Cutting board
whisk
tongs

Method

Preparation

Preheat your grill to medium-high heat (375-400°F) and gather your tools.
Husk the corn, brush with olive oil, and season with salt and pepper.
Grill the corn for 10-15 minutes, turning until charred.
Cool the corn and cut the kernels off the cobs.
In a large bowl, combine the chopped tomatoes, red onion, avocado, and grilled corn.
In a small bowl, whisk together the dressing ingredients; season to taste.
Drizzle the dressing over the salad and toss gently before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 80mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 25mgCalcium: 20mgIron: 1mg

Notes

For best flavor, use fresh corn and perfectly ripe avocados. Dressing can be made ahead but add avocado just before serving to prevent browning.

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