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Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 4 medium ears sweet corn, husks removed
  • 2 pounds cherry tomatoes (about 6 cups), halved
  • 1 small yellow summer squash, halved lengthwise and sliced
  • 1 cup fresh blueberries
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh mint
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well.
  • Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.
Nutrition Facts
3/4 cup: 95 calories, 5g fat (1g saturated fat), 0 cholesterol, 108mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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  • mjgreen
    Jul 19, 2019

    I made this on a camping trip with my sister. It was delicious