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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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.

  • Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.

  • Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

Nutrition Facts

117 calories; protein 3g 6% DV; carbohydrates 16.6g 5% DV; fat 5.4g 8% DV; cholesterolmg; sodium 21mg 1% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2012
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 Read More
(15)

Most helpful critical review

Rating: 3 stars
08/14/2015
How crazy am I but I subbed 1 1/2c thawed frozen corn & regular tomatoes chopped. I also just made the "topping " no salad mix. Pretty but not wowing in flavor. Read More
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2012
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 Read More
(15)
Rating: 5 stars
02/28/2013
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! Read More
(6)
Rating: 5 stars
07/05/2014
We absolutely loved the smoked taste from the roasted corn and peppers in this salad. It was light yet so full of flavor! I'll definitely be making this again soon! Read More
(2)
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Rating: 5 stars
09/14/2012
One of the easiest best tasting salad we've ever had. Read More
(2)
Rating: 5 stars
09/07/2016
I made this according to the recipe with one omission -- I left out the greens as I was already serving a green salad. The salad was delicious and less time consuming to make than I expected. Roasting the corn gave it a nutty smokey flavor which put it over the top. My husband really loved it and it was a very colorful addition to my Labor Day buffet. Will definitely make it again no alterations needed. Read More
(1)
Rating: 5 stars
05/16/2016
Great summer salad. Good for warm spring days too when you're itching to get the grill going. Per another review I added a bit of feta cheese. Served with grilled pork chops. Read More
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Rating: 5 stars
07/17/2016
Wonderful recipe. I substituted green and red bell peppers for the tomatoes because we were not going to eat it until the next day and tomatoes do not hold up well. Made a very eye appealing salad and very tasty too. Read More
Rating: 3 stars
08/14/2015
How crazy am I but I subbed 1 1/2c thawed frozen corn & regular tomatoes chopped. I also just made the "topping " no salad mix. Pretty but not wowing in flavor. Read More
Rating: 5 stars
06/04/2016
This recipe is both beautiful and delicious. I have made it several times and have at times added avocado and or fresh basil. Definitely double the recipe so you can munch on the leftovers the next day! Ps... Trader Joe's has packs of multicolored heirloom tomatoes that are very reasonable. Read More