You know it’s summer when you find fresh, farmstand corn and tomatoes, and this salad is the perfect way to show them both off!
Picking a favorite summer vegetable is kind of like picking a favorite child when they’re all on their very best behavior, don’t you think? There is no other time of the year when they ALL taste SO GOOD! That’s exactly how I feel about this corn and tomato dinner salad.
When sweet corn and tomatoes have arrived, there in absolutely no better combo. I’m calling this a salad – but really, it’s just all of the best things about summer all tossed in together. The other day, I drove past a farm stand that had fresh corn. As I was paying for my corn, I saw one of the farm workers roasting up some fresh-picked, medium-spicy peppers and bagging them up. They were still warm from the grill, and I had this salad in my mind right then and there.
I’ve already made this a few times this summer, and it gets rave reviews each time.
The addition of delicious, nutty, chewy, whole grain freekeh is what really turns this salad into a meal for me. Sometimes I will toss in some shredded chicken if it’s on hand, but if not, it’s still so perfect.
From the first time I made this salad, I’ve never added any dressing, or major seasoning. That’s because each and every flavor is so intense, and when they’re all together — there is nothing else at all needed. Make sure your corn is super fresh and sweet, and when you grill it, it will be sweet perfection. If you can’t find cotija, you can substitute feta cheese.
Don't you just love it when a #SummerSalad is the perfect meal? @freekelicious #WholeGrains #MeatlessMonday Click To Tweet
- 1 cup freekeh cooked according to package directions, seasoned with 1 teaspoon salt
- 6-8 ears of fresh corn husked
- 1 pint grape tomatoes sliced in half
- 4 medium-heat peppers roasted and cut into dice-sized pieces
- 1/2 cup fresh cilantro chopped
- 3 scallions chopped
- 2 avocados cut into diced size pieces
- 4 ounces cotija cheese crumbled
- salt and pepper to taste
Let the cooked freekeh cool to room temperature. Place it in a large mixing bowl.
Heat the grill to medium-high heat, and grill corn for about 8 minutes, or until lightly charred on all sides. Remove from grill and let cool.
With a sharp knife, remove the kernels from the corn cob, and place in the bowl with the freekeh.
Add the sliced tomatoes, and diced peppers to the bowl.
Add the cilantro and scallions, and lightly toss everything to mix well.
Add the avocado and cotija cheese and lightly stir to toss all ingredients.
Season with salt and fresh ground pepper to taste.
Serve immediately, or refrigerate up to 4 hours.
Have you seen any fresh corn yet? Is it not the absolute best?!! I can’t wait to make my Mexican Street Corn with Quinoa and Greek Yogurt!