Savor the Best of Summer with this Lettuce-Free Salad

Roasted corn and tomatoes enhance the flavors of this effortless mix.

With summer at its peak, we’re celebrating the season’s best. We’ve partnered with Sara Forte of Sprouted Kitchen to bring you fresh recipes, ideas, and cooking tips for these sunny staples.

It’s not easy finding vegetable-centric salads that can be made in advance and stay fresh. To give this side salad its life span, skip the lettuce, making tomatoes and corn the base. A bevvy of fresh herbs lend the green, in both color and flavor, and the bright vinaigrette—which carries a kick of heat from jalapeño—makes it all pop.

Want to make it into a main dish? Add a bunch of stemmed and chopped kale or crumbled bacon, and you’ve got the perfect one-dish summer meal.

When choosing corn, look for kernels that are firm and tight, which signifies they’re fresh. The best tomatoes you will know by smell: they should be somewhat sweet and have that hallmark tomato scent. Your best bet for sourcing are farmers markets or roadside stands, if you have any near you. By roasting the tomatoes, they become delicate additions to the salad—they won’t be as bright or acidic as fresh ones, nor as dense as the sun-dried ones you buy at the store. 

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People often shy away from making their salad dressing from scratch, but this one’s simplicity is matched only by its great flavor—though you can skip a step by substituting a touch of hot sauce for the jalapeño if you’re in a pinch. 

This salad can be made a day in advance and kept covered in the fridge. Any leftovers are delicious folded into eggs, tossed with grilled shrimp, or mixed with romaine and more dressing. 

Roasted Tomato + Herbed Corn Salad

“Roasting the tomatoes concentrates their sweetness by cooking out some of the water content; it makes for sweet little jewels throughout this salad.” —Sara Forte

Servings: 4

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Ingredients

Vinaigrette:

1 clove garlic


1 handful cilantro


1/2 jalapeno


1 teaspoon honey


2 tablespoons white wine vinegar

1/2 lemon, juiced 


1/3 cup extra virgin olive oil

1/2 teaspoon sea salt

 

Salad:

1 pint baby tomatoes


Extra virgin olive oil, as needed


Sea salt, as needed

3 ears corn, shucked


1 small bunch flat-leaf parsley


1 small bunch chives


4 green onions, white and light green parts only

4 ounces feta cheese, crumbled


Instructions

Combine vinaigrette ingredients in a blender. Blend together and set aside. 

Preheat the oven to 350°F and line a baking sheet with parchment paper. Halve tomatoes and toss with a tablespoon of olive oil and a few pinches of sea salt. Spread on baking sheet, cut side up, and roast on middle rack for 20-25 minutes until dried around the edges. Remove and cool completely. 

Rub corn with a light coat of oil and grill quickly on all sides, about 5 minutes total; you want the corn to stay crisp. Remove and cool.

Finely chop herbs and green onions (you will have about 1 cup); place in a large mixing bowl. Cut corn off the cobs and add it to the bowl, along with the cooled tomatoes. Add desired amount of vinaigrette and toss to coat. Add salt and pepper to taste. Toss in half of the feta cheese and mix again; sprinkle the rest on top before serving. 

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