This is one of those no-fuss salads that’s just as good on a weeknight as it is on a Shabbat table or summer barbecue. It’s fresh, sweet, crunchy—and all it takes is good corn, ripe cherry tomatoes, and crisp cucumbers tossed with a bold, zippy Italian dressing (I use my homemade Good Seasons-style version).
My preference is to use baby plum tomatoes and small cucumbers, but use what’s available and what’s in season. With so few ingredients, it’s worth tasting each component before you get started—each one has to be at its best.
INGREDIENTS:
- 4 ears of corn, husks and silk removed (yields about 3½–4 cups kernels)
- 3½–4 cups (500–600 g) baby plum or cherry tomatoes, halved
- 3½–4 cups chopped or sliced cucumbers (10–12 baby cucumbers, 6–7 small cucumbers, or 2 large cucumbers (if using large deseed)
- ½ cup (120 ml) good Italian dressing, more to taste
- Salt and pepper, to taste
METHOD:
- Cook the corn: You can cook the corn two ways:
- Microwave: Wrap each cob in cling film and microwave on high for 4–5 minutes. Let cool slightly before unwrapping.
- Boil-and-shock: Place corn in a pot of just-boiled water, cover, and let sit off the heat for 5 minutes. Then remove and cool.
- Cut the corn: Once cool enough to handle, cut the kernels off the cob using a sharp knife. Transfer to a large salad bowl.
- Prep the vegetables: Slice the tomatoes and cucumbers according to your selection and preference.
- Dress and toss: Add the tomatoes and cucumbers to the corn. Pour over the Italian dressing and toss gently to combine. Taste and season with salt and pepper if needed.
- Serve or chill: Serve immediately at room temperature or cover and chill in the fridge until ready to serve.
MAKE AHEAD:
- The salad can be assembled up to 1 day in advance and stored in the fridge.
- For best texture, add the dressing just before serving, especially if preparing more than a few hours ahead.