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This dish is not only a feast for the eyes but also a powerhouse of nutrition. Fresh corn is a great source of fiber, vitamins, and antioxidants, while tomatoes are packed with vitamins C and K, as well as lycopene, a powerful antioxidant linked to various health benefits. The addition of fresh basil brings a burst of flavor along with its anti-inflammatory properties. By incorporating a variety of colorful ingredients, this salad becomes a nutrient-dense option that supports overall health and well-being.

Summer Corn and Tomato Salad

Celebrate summer with the vibrant Summer Corn and Tomato Fest recipe, a refreshing salad that highlights the best seasonal produce. This dish features sweet corn, juicy tomatoes, and aromatic herbs, drizzled with a light dressing that enhances their natural flavors. Perfect for BBQs, picnics, or light dinners, it's nutritious and visually appealing. Enjoy the health benefits of fresh vegetables while savoring the delightful taste of summertime! Get inspired to create a dish that's sure to impress your guests.
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Ingredients
  

4 ears of fresh corn, husked

2 cups cherry tomatoes, halved (choose a variety of colors for visual appeal)

1 red bell pepper, diced

½ red onion, finely chopped

½ cup fresh basil leaves, torn into small pieces

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon honey (or maple syrup for a vegan option)

Salt and freshly ground black pepper, to taste

1 avocado, diced (optional, for added creaminess)

Crumbled feta cheese (optional, for a salty touch)

Instructions
 

Cook the Corn: Bring a large pot of water to a rolling boil and season it with salt. Once boiling, add the husked corn and allow it to cook for about 5-7 minutes, or until the kernels are tender. After cooking, carefully remove the corn from the pot and set it aside to cool slightly. Once cool enough to handle, cut the kernels off the cob and transfer them to a large mixing bowl.

    Prep the Veggies: While the corn is cooling, prepare the other ingredients. Halve the cherry tomatoes, ensuring a mix of colors for a vibrant salad. Dice the red bell pepper into small cubes, and finely chop the red onion. Add all of these chopped ingredients to the bowl with the corn.

      Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, honey (or maple syrup), along with a generous pinch of salt and a few grinds of freshly cracked black pepper. Mix well until the dressing is emulsified and smooth.

        Combine the Salad: Drizzle the prepared dressing over the corn and vegetable mixture in the bowl. Add the torn basil leaves, and gently toss everything using a spatula or large spoon until well combined. If you’re adding avocado, do so carefully at this stage to avoid mashing the pieces.

          Add Feta: If you choose to use feta cheese, sprinkle it generously over the top of the salad. You can either lightly toss it in or leave it as a decorative topping for better visual appeal.

            Chill and Serve: For optimal flavor, let the salad rest for at least 30 minutes to allow the ingredients to meld together. Serve chilled or at room temperature, and if desired, garnish with additional basil leaves for a fresh touch.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling time) | Serves 4-6