Recipe courtesy of Cheryl Smith

Cherry Tomato and Grilled Corn Salad

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 2 quarts
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1/2 cup champagne vinegar

1 cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper

6 ears corn, grilled in their husks

4 cups halved vine-ripened cherry tomatoes

1/2 cup small dice Vidalia onions

1 poblano pepper, diced small

1/2 cup parsley, chopped


  1. Whisk vinegar and oil, season with salt and pepper, to taste.
  2. Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.