Summer Salad Recipe with Cherry Tomatoes, Kalamata Olives, and Corn Strips

This colorful summer salad recipe of cherry tomatoes, red onions, purple Kalamata olives, crisp radishes, and yellow corn strips is so delicious. And the best part is, it’s gluten free and dairy free, too!

As a lover of fresh, seasonal produce, I’m always on the lookout for new recipes that showcase the best flavors of summer. That’s why I was thrilled when a friend who enjoyed this elegant salad at a recent dinner party was excited to share the gluten free summer salad recipe with me.

This crisp, cool colorful summer salad is a perfect way to enjoy the produce that’s in season now, and it’s so easy to make.

Fresh ingredients for summer salad

In this healthy summer salad, succulent red, purple, and orange cherry tomatoes are mixed with sweet red onions, purple kalamata olives, crisp radishes, and strips of yellow corn all gently tossed for a delightful harmony of colors and flavors.

It’s the perfect way to enjoy the fresh summer produce from your local farmer’s market or your own vegetable garden.

I love to choose organic if and when possible.

Slicing corn into strips instead of having a shower of uncontrolled kernels creates a delightful visual display on the plate and offers a delicate texture that will tantalize your taste buds. Here’s how.

How to cut corn kernels into strips

To get the corn strips for your salad, start by bringing a pot of water to a boil. Shuck the corn and steam it for 5 minutes. Then cool it down in the refrigerator as it is easier to slice strips.

Once it’s cool, remove the fresh corn kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center.

Rotate the cob and repeat until you have strips of corn kernels.

Next comes our vinaigrette. 

Healthy vinaigrette dressing 

No salad is complete without a delicious dressing, and this one is healthy and easy to make.  

Simply whisk vinegar, salt, and pepper in a small bowl. Then gradually whisk in extra-virgin olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Then chop up some fresh dill and rosemary. Mmm. Fresh herbs smell wonderful when you chop them up and the taste — wow.

Add a little stevia and set your vinaigrette aside while the flavors mingle.

How to make your summer salad

To make the salad, gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl. Pour the dressing over the salad and toss to coat. Spoon onto individual salad plates and enjoy!

Pro tips and recipe notes

I love serving this delicate salad as an appetizer. Here are answers to some questions you may have about the recipe.

How can I make this salad more filling?

To make the salad into a satisfying meal, add some bite-size pieces of chicken or steak.

Certainly, this salad could be served along with a lettuce wedge or on a bed of your favorite greens. You may want to customize this salad with a different type of tomato or olives or even a different type of onion. Go ahead and make it your own way. 

Here are a few more mix-in ideas for your salad:

• carrots, cucumbers, or bell peppers
• nuts or seeds
• berries or orange slices
• avocado
• cheese (if you can tolerate dairy)
• gluten free croutons

Are there any substitutes for the dill and rosemary in the vinaigrette?

In place of dill, you could go with celery seed or tarragon. You can certainly go with other herbs like basil, oregano, or thyme if you don’t have rosemary. It’s up to you.

Is this summer salad gluten-free and low-carb?

This salad is naturally gluten free and dairy free! However, if you’re following a low carb diet, you may want to skip the corn.

Can I prepare this salad ahead of time?

Yes! Store you salad in an airtight container in the refrigerator for up to two or three days. I recommend storing the vinaigrette in a separate jar so the veggies don’t get soggy.

This salad is perfect for a summer picnic lunch or dinner, and it’s sure to be a hit with your gluten-free friends. So why not try it today?

Love salad? Try these recipes

Keto Low Carb Coleslaw This delicious coleslaw recipe is made with avocado mayo for a healthy no added sugar side dish.

Gluten Free Surówka Surówka is a Polish sauerkraut, carrot and apple salad that’s healthy and delicious.

Healthy Bacon And Potato Salad Follow my tips to reduce the Glycemic Index of your potatoes and then by tossing them with a lemon vinaigrette, you can make a delicious salad that will be healthier for everyone.

Cucumber Salad This is a most delicious cucumber salad.

Tossed Salad With Gluten Free Raspberry Dressing This tossed salad is easy to make. It’s healthy, homemade, and tastes amazing.

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5 from 1 vote

Summer Salad

Delicious summer salad of succulent cherry tomatoes, sweet red onions, purple Kalamata olives, crisp radish slices, & yellow corn strips. Yum.

Course Salad

Cuisine American

Keyword cherry tomatoes recipe, corn cut into strips, healthy salad, kalamata olives recipe, recipe with radishes, salad with red onions, vinaigrette recipes

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 107kcal

Author Barbara Bianchi

Ingredients

For the salad:

• 6 radishes cut in fourths
• 6 ears of corn
• 1 red onion sliced
• 1 cup pitted kalamata olives
• 2 cups cherry tomatoes red, orange, and purple cut in halves

For the dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon salt
• pepper to taste
• 1/4 teaspoon dill
• 1/4 teaspoon rosemary
• 1/2 g stevia

Instructions

• Bring pot of water to a boil. Shuck corn and steam for 5 minutes.
• Then cool the corn in the refrigerator as it is easier to slice strips.

  Remove kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center.

  Rotate the cob and repeat until you have strips of corn kernels.
• Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia. Set aside.
• Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl.
• Pour the dressing over the salad and toss to coat. Spoon the salad onto individual salad plates.

Notes

Serving suggestions: To make the salad into a satisfying meal, add some bite-size pieces of chicken or steak. Certainly, this salad could be served along with a lettuce wedge or on a bed of your favorite greens. You may want to customize this salad with a different type of tomato or olives or even a different type of onion. Go ahead and make it your own. 

Here are a few more mix-in ideas for your salad:

• carrots, cucumbers, or bell peppers
• nuts or seeds
• berries or orange slices
• avocado
• cheese 
• gluten free croutons

No dill? You could go with celery seed or tarragon. You can certainly go with other herbs like basil, oregano, or thyme if you don't have rosemary. It's up to you.

To make ahead: Store you salad in an airtight container in the refrigerator for up to two or three days. I recommend storing the vinaigrette in a separate jar so the veggies don't get soggy.

 

Nutrition

Calories: 107kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.