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Tomato, Corn and Onion Salad

August 5, 2010

I first had this salad at a Parisian restaurant that only served mussels for the main course.  There must have been about twenty-five different preparations of mussels, and a short list of salads, soups and desserts.  It was a very hot summer night and this salad sounded crisp and refreshing, although I did not think it sounded very French.  It was simply delicious and something I would have thought would have been on a New England menu.  Since then I make it all the time.  it is a perfect salad any time of year and goes with so many different types of foods.  I have made it with fresh corn and canned corn and either way everyone loved it. 

Tomato, Corn and Onion Salad


  • 3 Ears of Corn (or 1 can (15 1/4 oz) whole kernal corn)
  • 4 Medium Size Tomatoes (cut in bite size pieces)
  • 1 Medium Onion (sliced thinly)
  • Lettuce (greens of your choice)


  1. Cook the corn, cool til able to handle
  2. Scrape the kernal off the cobs, discard the cobs
  3. Cut the tomatoes and slice the onion
  4. Place a bed of lettuce on a serving plate
  5. Add the tomatoes, corn and onion
  6. Drizzle with Mustard Vinaigrette

Mustard Vinaigrette


  1. 1 Clove of Garlic
  2. 2 T. Balsamic Vinegar
  3. 1 t. Dijon Mustard
  4. 6 T. Extra Virgin Olive Oil
  5. 1 T. Parsley (chopped
  6. 1 T. Thyme (chopped)
  7. Salt
  8. Freshly Ground Pepper


  1. In a small bowl mix the vinegar, garlic and mustard. 
  2. Whisk in the olive oil and herbs. 
  3. Salt and pepper to taste.

This is a contribution to Summer Fest “2010”.

3 Comments leave one →
  1. August 6, 2010 20:41

    Looks like we are on the same page… I did salsa as well.

    WOW… good news travels fast. Bloggers galore participating in “Summer Fest” I did a Grilled Corn Serrano Salsa with Lime Cumin Vinaigrette

    • August 6, 2010 21:11

      Thanks for visiting. Yes, “Summer Fest” is great. Your salsa sounds wonderful and great for Florida! I will be sure to take a look.


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