Grilled Tomato and Corn Salad
A small batch grilled tomato salad recipe with a homemade seasoning blend, grilled corn, avocado, feta cheese, red onion, and a quick green onion sauce. Perfect for two people to share!
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
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, or 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.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 32gProtein: 8gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 17mgSodium: 483mgPotassium: 749mgFiber: 8gSugar: 12gVitamin A: 1753IUVitamin C: 28mgCalcium: 182mgIron: 3mg
Tried this recipe?Let us know how it was!