Grilled Corn, Tomato and Bell Pepper Salad
4 servings
30 minutes
Grilled corn salad with tomatoes and bell peppers is a bright and aromatic dish of Greek cuisine, embodying the sun of the Mediterranean. The delicate sweetness of corn, slightly caramelized on the grill, pairs perfectly with juicy tomatoes and crunchy bell peppers. Dressed with olive oil and red wine vinegar, it gains a subtle tang and rich flavor. This salad is ideal as a light appetizer or side dish for meat and fish dishes. Its fresh and rich taste complements summer barbecues and picnics beautifully, while its vibrant colors make it a centerpiece for any table.
1
Preheat the grill or barbecue. Grease the grill rack with oil.
- Extra virgin olive oil: 1 tablespoon
2
Place the corn cobs on the grill and roast, turning, for 8-10 minutes until tender and browned. Transfer to a plate and let cool slightly. Then, using a sharp knife, cut off the kernels and transfer to a bowl.
- Baby corn: 2 pieces
3
Add chopped tomatoes, chopped peppers, finely chopped green onions, vinegar, and oil. Season with salt and pepper and mix well.
- Tomatoes: 300 g
- Orange sweet pepper: 1 piece
- Red wine vinegar: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
