Tomato, Cucumber and Corn Salad Recipe (2024)

I used fresh basil and a dried red (dundicut) pepper, omitted the feta, made the dressing with one half lime juice and this was outstanding with local NY corn and tomatoes...I grilled the corn and let it cool before cutting off the cob.

Very popular dish for the potluck at work! Didn't have cilantro, basil made a good substitute. Added a little red onion. Will omit the feta next time. It interfered with the delicate sweetness of the corn. Sorry I partially peeled the cukes, more green would have been prettier.

This is a great recipe for those on the FODMAP diet, as it doesn't rely for its flavor on onion. For the cilantro averse (my husband) a substition of fresh parsley and basil works well. We use roasted red peppers rather than jalapeno, and it's delicious. The older I get, the less I like heat. It seems to mask the subtler flavors of the home-grown corn, tomatoes, cukes, and peppers. I did add a grind or two of black pepper.

I made this tonight and thought it was very good. Like many other fresh salad type dishes, the quality of ingredients makes a big difference.
I didn't have the red onion others suggested but did have some scallions so added some. I think the red onion would be better. I skipped the feta because I didn't have any. My thought is that if you are going to add feta it should be really good quality, not the cheap stuff. Next time I might flip the rice vinegar and lime amounts.

I like a little cumin in the dressing.

The best part of this recipe is that it is good without exact amounts. If you only have an ear and a half of corn left over from a bbq, or more or less cucumber or tomato it is still delicious.

This dish was amazing. I tweaked it by Charing the corn in a skillet on the stovetop, then cool to room temperature before combining with other ingredients. I also use red wine vinegar instead of rice vinegar. Tried it both with and without the feta. Prefer it without.

Added a little red onion and some sliced radishes. Would make this again.

This recipe seems to be a cross between two of my favorites, gazpacho and salsa. Unfortunately, it does not succeed in its in-between status. If you try this recipe, eat it ASAP for it is soup by the next day (but sadly not gazpacho).

This was so refreshing and delicious! I had 3 ears of corn so used them all, microwaved 5 minutes in husks then cut off kernels- grilling might have intensified the flavor. Basil instead of cilantro. Added black beans, omitted feta but might try next time. My quantities of cukes and tomatoes were also higher so doubled the dressing; there was a lot of liquid after sitting 15 min so drained in a colander before serving. Really good quality cucumbers, tomatoes and corn are key!

I had a ton of frozen corn. I sauteed it in olive oil for a little char. It was amazing.

Easy and refreshing. I used chopped red onion instead of cilantro since not everyone likes cilantro. It's still very good.

I used corn frozen from summer harvest, seeded tomatoes, partially peeled english cukes, seeded jalapeno, shallot, parsley, evoo, lemon juice, white balsamic, touch of cumin, s&p. Served on crisp lettuce leaves. Very tasty, a touch sweet due to the vinegar, and a nice companion to honey baked ham.

I use frozen white corn and grill in a skilletDressing- juice from 3 limesolive oilroasted then crushed cumin seedpeppercoarse salt -DELISH!!!

I used raw corn according to a similar NYT recipe and gave the juice from the tomatoes a couple of hours to soften it. Also took a suggestion from Susan Y and subbed fresh basil for cilantro. Worked like a charm. Delicious.

Perfect summer salad! I needed 1.5 cucumbers to get the ratio right. Only used 1/2 a jalapeño since it was a hot one. Also subbed parsley for cilantro (I’m one of those ‘tastes like soap’ people) absolutely perfect for a hot day!!!

I cooked up a batch of quinoa and turned this into a more substantial but still light quinoa corn tomato cuke salad. You could add chick peas. Delicious.

Delicious! 3 NOTES FOR SALSA: 1) If using as a taco topping, cut recipe ingredients in half (at least the vegetables)! I have ~4 cups leftover after 4 of us used as taco toppings, 4 regular (not street size) tacos each.2) Skip the olive oil & feta. Use Cotija cheese instead.3) Fantastic with Roy Choi's Carne Asada! https://cooking.nytimes.com/recipes/12598-roy-chois-carne-asada

I've made this several times, recently added some cooked black beans. Delish!! Always a crowd pleaser!

Very good salad. I used assorted grape tomatoes, quartered lengthwise. I used 4 Persian cukes cut lengthwise and then sliced on the bias. Grilling the corn as others have done adds nice color and flavor (I had the grill going to char boiled bratwurst anyway).

Made for kids (11,14,16 yrs old)Left out the jalapeño and serranosLeft out the feta2 out of 3 kids liked it, the 11 year old isn’t used to the vinegar taste but will keep trying!

Outstanding! Used scallions, no cucumber, and grilled after steaming the corn first.

I’ve been making a variation on this with raw corn kernels, and I love it! The raw corn is so sweet and milky. I use red onion and a strong vinaigrette (esp partial to sherry vinegar lately) to punch it up, but the corn is the star.

This is really good with fresh, raw corn cut off the cob. Less work than steaming and equally delicious!