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A light gray bowl of pottery filled with Corn Salad With Tomatoes on a blue and white towel with wooden salad server fork and spoon.

Corn Salad With Tomatoes

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An easy salad with corn, tomatoes, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite from red pepper flakes.

  • Total Time: 15 minutes
  • Yield: 5 1/2 cups 1x


Units Scale


  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes or more
  • 1 clove garlic, pressed
  • 3 tablespoons extra virgin olive oil


  • 4 cups fresh or frozen whole-kernel corn, rinse and drain if using frozen corn
  • 1 pint or 12 ounces of grape tomatoes cut in half, red or multi-colored
  • 1/4 cup green onions, sliced
  • 1/2 cup feta cheese crumbles


  1. Make the dressing by adding all ingredients into a small mason jar, screwing the lid on tightly, and shaking until the ingredients are thoroughly combined.
  2. Add all the salad ingredients in a large bowl, pour the dressing over the salad, then toss until the veggies and cheese are coated well with the dressing.
  3. Serve right away or refrigerate to serve the salad cold.


  • Garnish with more feta cheese and/or sliced green onions.
  • The salad keeps well in the refrigerator for a day or two but looks fresher when served soon after it's tossed with the dressing.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Category: Salads
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