Tomato Salad with Corn, Summer Squash and Roasted Onions

By • August 29, 2013 • 11 Comments



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.
Jump to Comments (11)

Tags: corn, onion, salad, Summer, tomato

Comments (11) Questions (0)

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Stringio

2 months 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!

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11 months 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.

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11 months ago mommychef

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

Merrill

11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks, everyone, for your lovely comments!

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11 months ago EmilyC

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

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11 months ago Rhonda35

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

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11 months 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)

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11 months ago savorthis

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

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11 months 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.

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11 months ago Kukla

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

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11 months ago drbabs

Barbara is a trusted source on General Cooking.

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