Multicolored Cherry Tomato Salad with Corn and Basil
4 servings
30 minutes
A salad of colorful cherry tomatoes with corn and basil is the quintessence of summer freshness and brightness on a plate. This dish was born in the spirit of American cuisine, where simplicity, naturalness, and juicy seasonal ingredients are valued. Colorful cherry tomatoes create not only visual delight but also offer a variety of flavors—from the sweetness of yellows to the slight tartness of greens. Fresh corn kernels add a crunchy tenderness, while basil brings aromatic freshness and a hint of spice. A dressing made from olive oil, white wine vinegar, and shallots enhances the natural sweetness of the vegetables, giving the salad a noble accent. This salad is an ideal companion for summer picnics, barbecues or light dinners when you want to enjoy the natural harmony of taste and color.
1
In a small bowl, mix olive oil, vinegar, and chopped shallot. Season with salt and pepper. Let it sit for 15 minutes.
- Olive oil: 3 tablespoons
- Shallots: 1 piece
- White wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Cut the tomatoes in half and arrange them on plates, mixing the colors. Sprinkle with corn kernels and torn basil leaves. Drizzle with dressing and serve.
- Green cherry tomatoes: 150 g
- Yellow cherry tomatoes: 150 g
- Red cherry tomatoes: 150 g
- Fresh corn kernels: 0.5 glass
- Basil leaves: 12 pieces