Corn and Tomato Salad with Lemon Dressing

Kitchen Tested
  • Yield 4 to 6 servings
  • Prep 10 mins
  • Cook 0 mins

A tart lemony vinaigrette brings out the crisp bite of fresh veggies in this toothsome salad.

Corn and Tomato Salad with Lemon Dressing
Mark Boughton Photography / styling by Teresa Blackburn

Toss this fresh salad together up to a day ahead.


2 cups cooked fresh or frozen corn
1 medium zucchini, diced (about 2 cups)
2 medium tomatoes, cored and chopped (about 2 cups)
2 tablespoons chopped fresh mint
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon salt
Freshly ground black pepper


  1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce.

Recipe by Jean Kressy



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