Make Ahead

Tomato Salad With Corn, Summer Squash & Roasted Onions

August 29, 2013
10 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 6
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Scott Basye
    Scott Basye
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  • Tabledeckers
  • onekathryn
  • Heidi Behr
    Heidi Behr

20 Reviews

Scott B. September 6, 2017
This screams out for crumbled aged goat cheese!
Cheryl July 28, 2017
Very tasty! I omitted the honey and added more basil.
Maya T. August 2, 2016
I made this salad for a potluck party and it was a big hit, though I personally found it a bit too sweet. With the natural sweetness of the summer produce, the honey in the dressing is really not necessary. I added some extra sherry vinegar to offset the sweetness and otherwise followed the recipe exactly.
JayKayTee March 2, 2016
Good basic recipe for a fresh salad and it's easily adaptable to what you have on hand. I didn't have sherry vinegar, my basil isn't ready yet and I needed a salad in a few minutes so I skipped roasting the onions, used small red tomatoes, ume plum vinegar, a chiffinade of beet leaves and a tablespoon of fresh lemon juice and skipped the honey. Light, fresh and in my saved folder!
Tabledeckers September 2, 2015
I made this last night for dinner and it was yummy! Thanks!
leslie August 30, 2015
Is the summer squash raw or blanched?
Merrill S. August 30, 2015
Raw, but you can blanch it if you prefer!
Andie E. June 27, 2015
Use tarragon instead of basil for a great change!
onekathryn August 24, 2014
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
hookmountaingrowers August 17, 2014
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!
Heidi B. May 19, 2014
Stunned to be out of honey! So I used fresh pineapple juice and apple cider vinegar instead of sherry vinegar. Tasted great!
TheWimpyVegetarian September 1, 2013
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.
mommychef August 31, 2013
Delicious, perfect end of summer lunch - with some French bread, sharp cheddar, and a slice of Amanda's peach tart! so yummy!
Merrill S. August 30, 2013
Thanks, everyone, for your lovely comments!
EmilyC August 30, 2013
What a good idea to roast a big batch of onions to have throughout the week. Your salad looks delicious.
Rhonda35 August 29, 2013
You gals are making this a tough vote! This sounds delicious, Merrill. I love the addition of honey to the dressing.
AntoniaJames August 29, 2013
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)
savorthis August 29, 2013
Two of my favorite summer ingredients...corn and tomatoes with a lovely caramelized onion- beautiful!
Kukla August 29, 2013
Beautiful and looking Yummy Merrill!! Good luck in the Smackdown!
drbabs August 29, 2013