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- Fresh cherry tomatoes - Corn (fresh or canned) - Red bell pepper - Red onion - Avocado For this salad, I love using fresh cherry tomatoes. Their sweetness shines when roasted. You can use either fresh corn or canned corn. If using canned, make sure to drain it well. The red bell pepper adds a nice crunch and color. A finely chopped red onion gives the salad a tasty bite. Finally, diced avocado brings creaminess and richness. - Olive oil - Balsamic vinegar - Salt and pepper The dressing is simple yet bold. I use extra virgin olive oil for its fruity flavor. Balsamic vinegar adds a sweet tang that lifts the whole dish. Don't forget salt and pepper. They enhance all the flavors in the salad. - Fresh basil leaves - Feta cheese (for added flavor) Fresh basil leaves add a pop of freshness. They pair well with the roasted flavors. If you want a salty kick, sprinkle some feta cheese on top. It brings a nice contrast to the sweet corn and tomatoes. For the full recipe, be sure to check out the detailed instructions. 1. First, preheat your oven to 400°F (200°C). This step is key for roasting. 2. Next, prep your vegetables. Halve the cherry tomatoes and chop the red onion and bell pepper. 1. On a baking sheet, spread the halved tomatoes and corn kernels. 2. Drizzle 1 tablespoon of olive oil over them. Season with salt and pepper. Toss well to coat. 3. Roast the ingredients for 20-25 minutes. Stir halfway through for even cooking. Look for blistered tomatoes and tender corn. 1. In a large bowl, mix the roasted tomatoes and corn with diced bell pepper, onion, avocado, and basil. 2. For the dressing, whisk together the remaining olive oil and balsamic vinegar in a small bowl. 3. Drizzle this dressing over the salad. Gently toss to combine. 4. Adjust the seasoning with more salt and pepper if needed. Serve your salad right away or chill for 30 minutes. This lets the flavors mix beautifully. For the full recipe, check the given details. To get the best blister on tomatoes, use cherry tomatoes. Cut them in half. Spread them on a baking sheet. Make sure they have space. This helps them roast well. Roast at 400°F (200°C) for 20-25 minutes. Check them halfway through. Stir gently to ensure even cooking. For corn, fresh is best. If using frozen corn, thaw it first. Spread it out on the baking sheet with the tomatoes. This way, both cook evenly. You want the corn to become tender but not mushy. Herbs make a big difference. Try adding fresh thyme or oregano. They add a lovely taste. You can also mix in some chili flakes for heat. A little kick can elevate your salad. For the dressing, consider adding a touch of honey. It balances the vinegar nicely. You can swap balsamic for lemon juice if you like tangy flavors. Experiment with different spices to find your favorite mix. To make your salad look great, use a large bowl. Layer the ingredients for a colorful display. Start with the roasted veggies at the bottom. Then, add the fresh ingredients like avocado and basil on top. For serving, use small bowls or plates. This makes it easy for guests to take portions. You can garnish each serving with extra basil or a sprinkle of feta cheese. This adds a nice touch and extra flavor. For the full recipe, check out the detailed instructions. {{image_2}} You can use many types of tomatoes for this salad. Try heirloom or beefsteak tomatoes. Each type has its own taste. They can add a new twist to your dish. If you want more protein, swap in quinoa for corn. Cook the quinoa first, then mix it in. This keeps the salad filling and healthy. As seasons change, so can your salad. Use what is fresh and ripe. In summer, add juicy peaches or mango. They add a sweet touch that pairs well with the tomatoes. In fall, think about roasted squash or apples for a cozy flavor. You can easily make this salad vegan. Just skip the feta cheese or use a plant-based version. For a gluten-free option, confirm your corn is gluten-free. You can also try low-calorie dressings. A simple mix of lemon juice and herbs can work great. Always taste as you go, so you find what you love. Store leftover salad in the fridge. Place it in an airtight container. It will stay fresh for about three days. If you notice any sogginess, remove the avocado. This keeps the salad crisp longer. You can freeze roasted tomatoes and corn for later use. Start by letting them cool completely. Place them in a freezer-safe bag. Remove as much air as possible. They can last up to three months in the freezer. When you’re ready to use them, simply thaw in the fridge overnight. To keep your salad fresh, keep ingredients separate before serving. Store the avocado in a separate container. This helps avoid browning. You can mix everything just before serving. This way, your salad stays vibrant and tasty. For the full recipe, check out the details above. Roasted Tomato and Corn Salad stays fresh for about 3 days in the fridge. Keep it in an airtight container. Look for signs of spoilage like a sour smell or wilting veggies. If you see these, it’s best to toss the salad. Yes, you can make this salad ahead of time. Roast the tomatoes and corn first, then let them cool. You can mix the other ingredients and dressing just before serving. This way, the flavors stay bright and fresh. This salad pairs well with grilled chicken or fish. You can also serve it with tacos or a hearty sandwich. It adds a fresh touch to any meal! For a light meal, enjoy it with crusty bread or a simple soup. For the full recipe, check out the details. This roasted tomato and corn salad features fresh ingredients and a simple dressing. With cherry tomatoes, corn, and avocado, it offers bright flavors. You can enhance it with toppings like basil or feta. Try my roasting tips for the best taste. Don’t hesitate to mix or swap ingredients based on seasons or diets. In the end, this salad is easy to make and taste great. Enjoy experimenting with different flavors and presentations. Your meals will be both tasty and colorful!

Roasted Tomato and Corn Salad

Brighten up your meal with this delicious roasted tomato and corn salad! Bursting with flavor, this easy recipe combines roasted cherry tomatoes, fresh corn, crunchy bell pepper, creamy avocado, and aromatic basil. Perfect as a side dish or light meal, it's a delightful way to enjoy fresh ingredients.
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Ingredients
  

2 cups cherry tomatoes, halved

1 cup fresh corn kernels (or canned, drained)

1 red bell pepper, diced

1 small red onion, finely chopped

1 avocado, diced

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, spread the halved cherry tomatoes and fresh corn kernels. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.

      Roast in the oven for 20-25 minutes until the tomatoes are blistered and the corn is tender, stirring halfway through for even roasting.

        While the tomatoes and corn are roasting, prepare the dressing by whisking together the remaining olive oil and balsamic vinegar in a small bowl.

          In a large mixing bowl, combine the roasted tomatoes, corn, diced red bell pepper, chopped red onion, avocado, and basil.

            Drizzle the dressing over the salad and gently toss to combine all the ingredients.

              Adjust seasoning with more salt and pepper if desired.

                Serve immediately or chill for 30 minutes to allow flavors to meld.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4