"Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes." — Dean
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corn on the cob, husks and silk removed
salt and ground black pepper to taste
red bell pepper
yellow bell pepper
1 1/2 pints
small heirloom tomatoes, halved
red onion, halved and thinly sliced
fresh basil, coarsely chopped
mixed salad greens
olive oil, or to taste
balsamic vinegar, or to taste
I made this very colorful salad as one of my side dishes for the Baby Back Ribs I made in the oven I built from Mother Earth News. (Oven, grill, smoker, stove). It was a hit with the people, and I wish I had quadrupled the recipe, as I had doubled the recipe as None was left.
I added more chopped red onions due to their sweet and interesting flavor. I also added some sauteed shrimp that was cut in half. Great recipe
This dish was gone in a flash! Everyone loved it! Very light, fresh, and beautiful dish. This is a great summery dish, perfect for barbeque get togethers! This will be made often!
One of the easiest best tasting salad we've ever had.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Corn and Heirloom Tomato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
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