Roasted Corn And Heirloom Tomato Salad Recipe

Name: Roasted Corn And Heirloom Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn on the cob, husks and silk removed; 2 teaspoons olive oil; salt and ground black pepper to taste; 1 red bell pepper; 1 yellow bell pepper; 1 1/2 pints small heirloom tomatoes, halved; 1 small red onion, halved and thinly sliced; 1 bunch fresh basil, coarsely chopped; 6 ounces mixed salad greens; 2 tablespoons olive oil, or to taste; balsamic vinegar, or to taste

Servings: persons

4 ears corn on the cob, husks and silk removed
2 teaspoons olive oil
salt and ground black pepper to taste
1 red bell pepper
1 yellow bell pepper
1 1/2 pints small heirloom tomatoes, halved
1 small red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
6 ounces mixed salad greens
2 tablespoons olive oil, or to taste
balsamic vinegar, or to taste

1
Preheat grill for medium heat and lightly oil the grate.
2
Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
3
Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
4
Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ears corn on the cob, husks and silk removed, 2 teaspoons olive oil, salt and ground black pepper to taste, 1 red bell pepper, and more.

Yes, Roasted Corn And Heirloom Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn And Heirloom Tomato Salad

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