Roasted Corn Tomato Salad

Roasted Corn & Tomato Salad

This Roasted Corn & Tomato Salad screams summertime! It’s the perfect side for your next backyard barbecue or picnic. We have a basil plant on our back porch right now, and I love using its fresh leaves to add flavor to this summer salad. 

roasted corn and tomato salad

Roasted Corn & Tomato Salad 


  • 4 ears fresh corn, husked 
  • ¼ cup extra virgin olive oil, plus 1 tablespoon for baking corn 
  • 1 tablespoon red wine vinegar 
  • 1 pint grape tomatoes, sliced in half
  • ½ cup crumbled feta cheese 
  • 2 tablespoons chopped fresh basil 
  • Salt and pepper to taste 


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Brush corn with olive oil, season with sea salt and cracked pepper. Transfer to baking sheet and bake for 20 minutes. 
  2. Meanwhile, whisk olive oil and red wine vinegar together in a medium bowl to blend. Stir in tomatoes, feta, and chopped basil. Set aside.
  3. Once ready, remove corn from the oven. Let cool for 5 minutes before cutting off the cob. Add corn to the salad. 
  4. Toss to coat. Enjoy! 

Food for Thought

What’s your favorite way to add flavor to veggies? Discover more of our flavorful recipes here, and share your creations on Instagram @everglownutrition.

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