Tomato and Grilled Corn Salad with Almond Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 6 servings
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Almond Vinaigrette: 

2 tablespoons sliced almonds

2 teaspoons harissa paste

4 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

2 shallots, thinly sliced

Juice of 1 lime


1 cup grilled corn kernels

2 tablespoons torn fresh mint leaves

2 tablespoons torn fresh Italian parsley

1 tablespoon capers, rinsed

1 jalapeno, thinly sliced

1/2 teaspoon salt

Freshly ground pepper

6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)

1/2 cup crumbled goat cheese


  1. For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

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