The perfect recipe to use some of those garden fresh roma tomatoes. This grilled tomato salad also has grilled corn, fresh avocado, quick pickled red onions, crumbled feta cheese, and a charred scallion and cilantro vinaigrette to bring it all together.
I originally created a similar recipe for an incredible local seasoning company, and it was SO good that I needed to develop it into a small batch recipe with a few tweaks for the blog.
This salad recipe is intended to be served on a small serving platter and split between 2-4 people. It makes two large servings as a meal, or four smaller servings to be served as a side alongside some Cilantro Marinated Chicken or any protein of your choice.
Ingredients:
For the Grilled Tomato Salad:
- 2 Roma Tomatoes
- 1 ear Corn, husked
- Olive Oil
- Seasoning Blend:
- 1/2 tsp. each: Garlic Powder, Onion Powder, Mexican (or Italian) Oregano, Kosher Salt
- 1/4 tsp. each: Cumin, Cayenne, Chili Powder
- 1/2 Avocado, diced
- 1/4 cup crumbled Feta Cheese
- 1/4 cup thinly sliced or chopped Red Onions
- Quick Green Onion Sauce (recipe follows)
- Salt + freshly cracked Black Pepper
For the Quick Green Onion Sauce:
- 1 cup chopped Green Onions (scallions)
- 1/4 cup finely chopped Cilantro (optional)
- 3 tbsp. good Extra Virgin Olive Oil
- 1 tsp. Honey
- 1 tsp. Red Wine Vinegar
- Salt + freshly cracked Black Pepper
Ingredient Notes:
Tomatoes:
Roma tomatoes are best for this recipe. They’re firm, which enables them to withstand the heat from the grill. Juicier tomatoes, such as heirloom tomatoes, may be too soft and could potentially fall apart. Save those gorgeous tomatoes for this Ultimate BLT Sandwich or these little BLT Sliders with Caramelized Onions!
Corn:
If you cannot locate a fresh ear of corn, but you have some leftover frozen corn to use, heat a non-stick pan over medium-high heat, and cook the frozen corn for 5-6 minutes, tossing frequently, until charred.
Feta Cheese:
Feta can be substituted with cotija cheese, or omitted from this recipe to make a vegan grilled tomato salad.
This tomato salad just screams summer, right? It’s made entirely of veggies, it’s grilled, and it’s absolutely packed with flavor. If you have any extra cherry tomatoes laying around, feel free to toss those right into the salad before serving. They’ll add a pop of freshness and a tiny hint of sweetness to this grilled tomato salad!
Directions
How to Make Grilled Tomato and Corn Salad
- Make the Quick Green Onion Sauce by combining all of the ingredients in a small bowl. Whisk until combined, then set aside until ready to serve.
- Slice the tomatoes in half lengthwise, then toss them in a bowl with olive oil and about 2/3 of the seasoning blend until the tomatoes are coated.
- Brush the corn with olive oil, then sprinkle the remaining seasoning to coat it.
- Heat an outdoor grill or grill pan to medium high heat. If you’re grilling these on an outdoor grill, brush the grill grates with oil. The grill (or grill pan) needs to be super hot, which will help caramelize the tomatoes and prevent them from sticking to the grill.
- Place the tomatoes, cut side down, onto the grill and grill until charred grill marks form. The tomatoes should easily lift off of the grill at this point. Flip the tomatoes over and cook on the back side for a couple of minutes until that side is grilled, too.
- Grill the corn with the tomatoes, flipping it as needed so all sides are grilled.
- Cut the tomatoes into bite size pieces. Transfer the grilled tomatoes to a cutting board, and once they are cool enough to handle, cut them into bite size pieces. (The photo below shows exactly how I cut my grilled tomatoes: in half lengthwise, then I simultaneously cut those halves into thirds to create six pieces.) Transfer the cut tomato pieces to a serving plate or small platter.
- Cut the kernels off of the corn and scatter the kernels over the tomatoes.
- Add avocado, feta cheese, and red onion to the plate and drizzle with the Quick Green Onion Sauce. Add a pinch of salt and pepper if desired, then toss the salad to combine the ingredients.
- Serve! This salad is best shared between 2-3 people.
Although this is a small batch recipe, you are welcome to double or triple it as needed. You are also welcome to adjust any of the ingredients to fit your liking: more avocado, less red onion, less cheese, etc. are all perfectly acceptable adjustments that can be made to fit your taste!
I love this salad as is, but you can also add more ingredients if you have some in the refrigerator that need to be used. Bell peppers (any color), sweet peppers, cilantro, or greens (like crunchy romaine, arugula, or spinach) can all be added if you like.
Other Small Batch Salad Recipes:
- Crunchy Chopped Salad with Lemon Tahini Dressing
- Heirloom Tomato and Peach Caprese Salad
- Ground Turkey Taco Salad for Two
- Roasted Garlic Kale Caesar Salad with Toasted Breadcrumbs (for Two)
- Brussels Sprouts & Arugula Salad with Shrimp, Bacon, and Buttermilk Dressing
- Grilled Chicken Kale Salad with Asiago Buttermilk Dressing
- Grilled Romaine Wedge Salad for Two
If you make this Grilled Tomato and Corn Salad and love it, a star rating and comment below would be so awesome! If you have questions about the grilling process or any ingredients, email me so I can help. 🙂 Snap a photo and tag me on Instagram so I can share your beautiful salad with everyone else, too!
xx Sara
Grilled Tomato and Corn Salad
Ingredients
For the Grilled Tomato and Corn Salad:
- 2 Large, Firm Roma Tomatoes
- 1 ear Corn husked
- Olive Oil
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Dried Mexican Oregano or Italian Oregano
- 1/4 tsp. fine Sea Salt or to taste (I use more)
- 1/4 tsp. Cumin
- 1/4 tsp. Chili Powder
- 1/4 tsp. Cayenne optional
- 1/2 Avocado diced
- 1/4 cup thinly sliced or chopped Red Onion
- 1/4 cup crumbled Feta Cheese
For the Quick Green Onion Sauce:
- 1 cup chopped Green Onions
- 3 tbsp. Olive Oil
- 1 tbsp. Honey
- 1 tsp. Red Wine Vinegar
- Salt and freshly cracked Black Pepper to taste
Instructions
- Make the Quick Green Onion Sauce by combining all of the ingredients in a small bowl. Whisk until combined, then set aside until ready to serve.
- Slice the tomatoes in half lengthwise, then toss them in a bowl with olive oil and about 2/3 of the seasoning blend until the tomatoes are coated.
- Brush the corn with olive oil, then sprinkle the remaining seasoning to coat it.
- Heat an outdoor grill or grill pan to medium high heat. If you’re grilling these on an outdoor grill, brush the grill grates with oil. The grill (or grill pan) needs to be super hot, which will help caramelize the tomatoes and prevent them from sticking to the grill.
- Place the tomatoes, cut side down, onto the grill and grill until charred grill marks form. The tomatoes should easily lift off of the grill at this point. Flip the tomatoes over and cook on the back side for a couple of minutes until that side is grilled, too.
- Grill the corn with the tomatoes, flipping it as needed so all sides are grilled.
- Cut the tomatoes into bite size pieces. Transfer the grilled tomatoes to a cutting board, and once they are cool enough to handle, cut them into bite size pieces. Transfer the cut tomato pieces to a serving plate or small platter.
- Cut the kernels off of the corn and scatter the kernels over the tomatoes.
- Add avocado, feta cheese, and red onion to the plate and drizzle with the Quick Green Onion Sauce. Add a pinch of salt and pepper if desired, then toss the salad to combine the ingredients.
- Serve! This salad is best shared between 2-3 people.
Notes
Nutrition
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