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Summer Corn and Double Tomato Salad


For Summer Corn and Tomato Salad
  • 1 1/2 cup cherry or grape tomatoes, quartered lengthwise
  • 1/3 cup oil packed sun-dried tomatoes, thinly sliced
  • 12 ears of corn, boiled and corn kernels cut off the cob
For Salad Dressing
  • 3/4 cups California Olive Ranch extra virgin olive oil
  • 2 Tbl oil from the sun-dried tomoatoes
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, peeled and finely minced
  • 4 large shallots, peeled and minced or thinly sliced
  • 3 Tbl chopped fresh parsley
  • 3 Tbl minced chives or scallions
  • 6 Tbl julienned fresh basil
  • 1 Tsp sea salt or to taste
  • Freshly ground pepper to taste
  • Several drops Tobasco sauce


  1. To make the salad, toss the tomatoes, sun-dried tomatoes, and corn kernels together in a large salad bowl.
  2. Add the dressing and toss again. You can make this salad up to a day in advance. Cover and refrigerate. Bring to room temperature before serving.

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