Hello, summer salad enthusiasts! As the days grow warmer, there’s nothing quite like a vibrant, refreshing salad that captures the essence of the season. This Tomato Salad with Corn, Summer Squash, and Roasted Vegetables is a celebration of summer’s bounty, combining juicy tomatoes, sweet corn, and tender roasted squash for a dish that’s as delicious as it is colorful.
Why This Salad?
This Tomato Salad with Corn, Summer Squash, and Roasted Vegetables is not just visually appealing but also packed with flavor. Roasting the squash and corn enhances their natural sweetness, while the tomatoes add a juicy, tangy contrast. Together, they create a balanced and satisfying salad perfect for any summer occasion.
Ingredients
- For the Salad:
- 2 cups cherry tomatoes, halved
- 2 cups corn kernels (fresh or frozen)
- 2 cups summer squash, sliced into half-moons
- 1 tablespoon olive oil (for roasting)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the Vegetables: Toss the summer squash and corn kernels with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly browned. Let them cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the roasted squash and corn with the halved cherry tomatoes. Drizzle with the prepared dressing and toss gently to coat all the ingredients.
- Add Fresh Herbs: Sprinkle the chopped basil and parsley over the top and toss again to distribute the herbs evenly.
- Serve: This salad is best enjoyed at room temperature or chilled. Serve it as a side dish or a light main course.
Tips for Success
- Use Fresh Ingredients: The freshness of the tomatoes and the sweetness of the corn are key to a great salad. If using frozen corn, ensure it’s thawed and drained before roasting.
- Customize Your Vegetables: Feel free to add other summer vegetables like bell peppers or zucchini for added variety.
- Roast in Batches: If roasting a large quantity, do it in batches to avoid overcrowding the pan and ensure even roasting.
Serving Suggestions
This Tomato Salad with Corn, Summer Squash, and Roasted Vegetables pairs beautifully with:
- Grilled Meats: Enjoy it alongside grilled chicken, steak, or fish for a complete meal.
- Picnics and Barbecues: Perfect for outdoor gatherings, adding a fresh and colorful touch to your spread.
- Light Lunches: Serve it on its own for a light and satisfying lunch option.
Join the Salad Conversation
Have you tried making this Tomato Salad with Corn and Roasted Vegetables? Share your experiences, variations, or any tips you have in the comments below. I’d love to hear how you’ve made this salad your own!
Final Thoughts
This Tomato Salad with Corn, Summer Squash, and Roasted Vegetables is a delightful way to enjoy the best of summer produce. With its vibrant colors, sweet and savory flavors, and fresh herbs, it’s sure to become a favorite in your summer salad repertoire. Enjoy!