Corn and Green Tomato Salad

Sweet corn is not commonly grown or eaten in Southern Italy. But we have such wonderful corn on the East Coast in the summer that I’m always looking for ways to incorporate it into my Italian-inspired salads.–Erica de Mane

LC Tomato Swap Note

Although de Mane prefers little Green Zebra tomatoes, which she describes as having telltale “streaky green and white skins,” for their slightly tart taste, we feel that almost any firm little green tomato to do the trick. Actually, if you’re jonesing for this salad before green tomatoes show up at your greenmarket, simply swap in whichever red or other, more acidic and more vibrantly hued variety you prefer. For a stunning presentation, try a motley array of heirlooms in oranges and yellows and purples. Looking for new ways to play with corn? Check out Renee’s post on cooking late-season corn.

Corn and Green Tomato Salad Recipe

  • Quick Glance
  • 30 M
  • 40 M
  • Serves 4


  • For the vinaigrette
  • 1 garlic clove, lightly crushed
  • 1 tablespoon Champagne vinegar
  • Tiny pinch of sugar
  • Tiny pinch of ground allspice
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • For the salad
  • 3 ears fresh corn, shucked (about 1 1/2 cups)
  • 5 or 6 smallish Green Zebra tomatoes, cored and quartered
  • 1/2 small red onion, very thinly sliced
  • Leaves from 3 or 4 marjoram sprigs, chopped
  • Small handful fresh flat-leaf parsley leaves, chopped


  • Make the vinaigrette
  • 1. In a small bowl, combine the garlic, vinegar, sugar, allspice, salt, and pepper. Whisk in the oil, taste, and adjust the ingredients accordingly.
  • Make the salad
  • 2. Cook the corn in a large pot of boiling water until just tender, about 4 minutes. Drain and let cool until you can touch it. Cut the kernels off with a sharp knife.
  • 3. In a large bowl, combine the corn kernels, tomatoes, onion, and herbs.
  • 4. Pour the vinaigrette over the vegetables and toss gently. Taste and adjust the seasoning accordingly.

Main-Course Variations

  • Serve the salad over dandelion greens with caciocavallo cheese shaved over the top
  • Add a handful of matchstick-size strips of soppressata or capocollo.
  • Toss in some grilled shrimp or scallops.
Hungry for more? Chow down on these: