Tomato Salad with Corn, Summer Squash and Roasted Onions

By • August 29, 2013 16 Comments

565 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This has become my go-to summer salad. In June, Amanda turned me onto roasting new onions (they come in both white and red and they look just like regular onions, but with fresh green tops and without the papery skins), which turn unbelievably sweet and supple in the oven. I now do this every weekend so I have a batch on hand for the week. I usually have all of the other ingredients, and after you've roasted the onions all you really have to do is do a little bit of chopping, and then you just throw everything together.Merrill Stubbs

Serves 6

  • 2 medium onions (use new onions if you can find them)
  • 5 tablespoons olive oil, divided
  • Salt
  • 1 yellow summer squash
  • 2 small ears corn, blanched
  • 1 scallion, finely chopped (or use fresh green onion tops if you have them)
  • 2 cups Sungold tomatoes (or other small, sweet tomatoes)
  • Coarsely ground black pepper
  • 2 teaspoons sherry vinegar
  • 1 teaspoon honey
  • 10 large basil leaves
  1. Heat the oven to 400 degrees F. Peel and slice the onions into 1/2-inch rings, and then arrange them on a rimmed baking sheet. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Roast them for about 40 minutes, flipping them over halfway through, until they're brown and soft. Let the onions cool and then roughly chop them. Set aside.
  2. Dice the squash (aim for 1/4 inch) and put it in a large bowl; you should have about a cup. Strip the kernels from the ears of corn and add them to the bowl with the squash. Finely chop the scallion and add to the bowl. Halve the tomatoes (or quarter them if they're bigger than a cherry) and add them to the bowl. Add the chopped roasted onions, a tablespoon of olive oil and a few pinches of salt and pepper. Stir everything together gently.
  3. In a small bowl, whisk the vinegar with the honey; whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper. Stir about two-thirds of the dressing into the salad, taste, adding more if you like. Roughly chop the basil, stir it into the salad and serve. This salad travels well and is still good the next day; I recommend eating it within 24 hours.

More Great Recipes: Corn Salad|Corn|Summer Squash|Basil|Olive Oil

💬 View Comments ()

Comments (16) Questions (1)


3 days ago leslie

Is the summer squash raw or blanched?


2 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

Raw, but you can blanch it if you prefer!


2 months ago Andie Estes

Use tarragon instead of basil for a great change!


about 1 year ago onekathryn

I made this salad today. It was quite a hit, bot at home and at my event. I used ingredients I have in my garden which included cubed cukes. Between the cukes, the fresh green onions and for color, small red grape tomatoes along with the yellow ones. Tthe fresh basil, it was so fragrant until you could almost imagine the deliciousness just by smelling it. I also changed the dressing substantially. I added seasoned salt as well as freshly crushed garlic. It was a success on every level. Took a picture of this colorful-confetti-like dish but I see no provisions to add a photo--too bad


about 1 year ago hookmountaingrowers

This came out great! But, because I was cooking for a toddler I lightly sauteed the zucchini and corn and it was beautiful. The roasted onions are so important. I also used chives instead of scallions since they were growing in the farm...Would make this again for sure!


over 1 year ago Heidi Behr

Stunned to be out of honey! So I used fresh pineapple juice and apple cider vinegar instead of sherry vinegar. Tasted great!


about 2 years ago TheWimpyVegetarian

What a beautiful, simple recipe that celebrates summer. I love roasted red onions, but haven't really roasted other onions, and never new onions. I'll be correcting that oversight soon. And I love the addition of just a little honey here. Really wonderful.


about 2 years ago mommychef

Delicious, perfect end of summer lunch - with some French bread, sharp cheddar, and a slice of Amanda's peach tart! so yummy!


about 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks, everyone, for your lovely comments!


about 2 years ago EmilyC

What a good idea to roast a big batch of onions to have throughout the week. Your salad looks delicious.


about 2 years ago Rhonda35

You gals are making this a tough vote! This sounds delicious, Merrill. I love the addition of honey to the dressing.


about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Definitely making this tomorrow night, if I can get to the farmers' market during the lunch hour. What a terrific idea, roasting onions for keeping them on hand to put on a fresh summer salad! I roast regular onions during the colder months, for other uses (stirring into beans, layering on pizza, chopping coarsely and spooning over ricotta-spread crostini, perking up warm quinoa + root vegetable and/or winter squash salads, stuffing into roti wraps with roasted eggplant and leftover roast chicken), but having them on hand in the summer, too, is such a great idea. Brava!! ;o)


about 2 years ago savorthis

Two of my favorite summer ingredients...corn and tomatoes with a lovely caramelized onion- beautiful!


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is a beautiful salad, I will make it this weekend. Just the perfect use for summer produce.


about 2 years ago Kukla

Beautiful and looking Yummy Merrill!! Good luck in the Smackdown!


about 2 years ago drbabs

Barbara is a trusted source on General Cooking.