A Corn Cucumber Tomato Salad comes together in (probably less than) 10 minutes! It's made with juicy cherry tomatoes, crunchy cucumber, and sweet corn, all tossed in a quick olive oil- lemon vinaigrette and topped off with fresh parsley. It's simple and yet so flavorful and so refreshing.
Ingredients & substitution notes
- Cucumber: I like using Persian cucumbers (small and super crisp), but European cucumbers work too- they're just a little more watery. Skin on or off is up to you. I used organic, so I left the skin, and didn't bother seeding since mine weren't too big. If yours have lots of seeds, scoop them out to keep the salad from getting watery.
- Cherry tomatoes: I prefer cherry or grape tomatoes because they're naturally sweeter and juicier, but any ripe tomato will do.
- Corn: I used canned sweet corn (so easy!), but fresh corn- boiled or grilled- would be amazing if you have the time. Frozen corn works too, just thaw before tossing in.
- Lemon: Stick to fresh lemon juice, lime juice works just as well.
- Olive oil: Extra virgin olive oil adds the best flavor, so use a good one here.
- Maple syrup: Just a touch balances the acidity. You can also use honey if you're not strictly vegan.
- Dijon mustard: Helps emulsify the dressing and adds a little tangy depth.
- Optional add-ins: Crumbled feta (vegan or regular), avocado, finely diced red onion, or fresh herbs like basil or cilantro
See recipe card for quantities.
My top tips
- Use ripe tomatoes- The flavor really makes or breaks this salad, so go for juicy, sweet ones. If your tomatoes are bland, the whole salad will be too.
- Chill before serving- If you have the time, pop the salad in the fridge for 10-15 minutes before serving. It lets the flavors mingle and makes it extra refreshing.
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📖 Recipe
Corn Cucumber Tomato Salad
This Corn Salad with Tomatoes and Cucumbers is a crisp, colorful summer side dish that's always a crowd-pleaser. It's super simple and quick to make and bursting with fresh flavor.
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Servings: as a side dish
Ingredients
- 1 ½ cups cucumber *see notes
- 1 cup cherry tomatoes
- 1 8.5 oz can whole kernel corn *drained & rinsed
- 1 handful of fresh parsley
Lemon Vinaigrette
- 4 tablespoon olive oil
- juice of 1 lemon *or lime
- 1 tablespoon maple syrup *or honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
You can find detailed step-by step-photos above the recipe card.
Instructions
- Prep the veggies. Give everything a good wash. Peel or don't peel the cucumber (totally up to you). If it has lots of seeds, scoop them out, then dice cucumber, halve tomatoes, and chop parsley. Add everything, including the corn, to a large bowl.1 ½ cups cucumber , 1 cup cherry tomatoes, 1 handful of fresh parsley, 1 8.5 oz can whole kernel corn
- Make the dressing. In a small bowl or jug, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.4 tablespoon olive oil, juice of 1 lemon, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt
- Toss & season. Pour the dressing over the veggies and corn, toss gently, then taste. For extra flavor, add about ½ teaspoon salt directly to the salad before serving.
Video
Notes
- Cucumber: I like using Persian cucumbers (small and super crisp), but European cucumbers work too- they're just a little more watery. Skin on or off is up to you. I used organic, so I left the skin, and didn't bother seeding since mine weren't too big.
- Adjust to your taste: Feel free to play around with the quantities- use less cucumber, add more (or fewer) cherry tomatoes, or go with a full 15 oz can of corn if you're really into corn.
Nutrition
Serving: 1. | Calories: 154kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 310mg | Potassium: 178mg | Fiber: 1g | Sugar: 5g | Vitamin A: 221IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 0.5mg
All nutritional information is based on third-party calculations and should be considered estimates.
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