Description
A fresh, smoky salad featuring grilled tomatoes and sweet corn, tossed with a zesty dressing and fresh herbs — perfect as a side dish or light meal.
Ingredients
Scale
- 2 ears of corn, husked
- 4 medium tomatoes, halved
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 2 tbsp lime juice
- 1 tbsp honey or agave syrup (optional)
- 1/4 tsp chili powder (optional, for extra spice)
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn and tomato halves with olive oil and season with salt and pepper.
- Grill the corn for about 8–10 minutes, turning occasionally, until lightly charred. Grill the tomato halves for about 3–4 minutes, cut side down, until softened and grill marks appear.
- Remove the vegetables from the grill and allow them to cool slightly. Cut the kernels off the corn cob.
- In a large bowl, combine the grilled corn, tomatoes, cilantro, and red onion.
- In a small bowl, whisk together lime juice, honey (if using), and chili powder (if using). Pour over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- For extra flavor, add crumbled feta or goat cheese on top.
- You can also add avocado or bell peppers for added texture and color.
- For a smoky touch, try grilling the onion as well.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 120
- Sugar: 6g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: grilled salad, tomato, corn, fresh salad, summer dish, vegetable salad