Gluten-Free Recipes. / Healthy Recipes / Recipe's / Salads / Side Dishes / Veggies

Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

Name: Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil
Prep time: 10 min
Total time: 10 min
Ingredients: 10 ounce package frozen roasted corn; 1 pint heirloom cherry tomatoes (cut in half); 8 ounce package fresh mozzarella pearls; 1 handful fresh basil (roughly chopped); 2 tablespoons white balsamic vinegar; 3 tablespoons good quality extra virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Written by angela@mealstreetkitchen

Summary: This fresh and vibrant roasted corn and tomato salad is tossed with creamy mozzarella pearls, fragrant basil, and a simple white balsamic vinaigrette. It’s an easy, no-cook side dish perfect for summer meals, potlucks, or weeknight dinners.

Jump to Recipe Print Recipe

This Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil is a fresh, flavorful twist on the classic Italian Caprese salad. Sweet roasted corn adds a subtle smokiness, pairing beautifully with juicy tomatoes, creamy mozzarella pearls, and fragrant basil. Finished with a bright white balsamic vinaigrette, this salad is simple, elegant, and bursting with summer flavor.

One of the best parts? This salad comes together in just 10 minutes—no cooking required. It’s perfect for busy weeknights, backyard barbecues, potlucks, or anytime you want something light and refreshing with minimal effort.

Serve it as a side dish, enjoy it on its own for a light lunch, or turn it into an appetizer by spooning it over grilled rustic Italian bread. However you serve it, this corn and tomato salad is guaranteed to be a crowd-pleaser.

roasted corn and tomato salad with fresh mozzarella and basil

Why You’ll Love This Roasted Corn and Tomato Salad

Quick and easy—ready in about 10 minutes
No cooking required
Fresh, vibrant flavors with a smoky-sweet balance
Naturally gluten-free and vegetarian
Perfect for summer entertaining

Ingredient Notes

Roasted Corn
Frozen roasted corn makes this recipe incredibly convenient while still delivering great flavor. The roasting adds a subtle smokiness that elevates the entire salad. Fresh corn can also be used—just grill or roast it first.

Heirloom Cherry Tomatoes
Colorful heirloom cherry tomatoes add sweetness, juiciness, and visual appeal. Grape or standard cherry tomatoes work just as well if that’s what you have on hand.

Fresh Mozzarella Pearls
Mozzarella pearls provide creamy texture and mild flavor. If unavailable, diced fresh mozzarella or bocconcini are great substitutes.

Basil
Traditional sweet basil is classic here, but Thai basil works beautifully and adds a slightly peppery, herbal note. Use what you have.

White Balsamic Vinegar
White balsamic is lighter, brighter, and less sweet than traditional balsamic vinegar, helping balance the sweetness of the corn without overpowering the salad.

Extra Virgin Olive Oil
Use a good-quality olive oil for the best flavor—this is a simple recipe, so quality ingredients shine.

Tips for the Best Corn and Tomato Salad

Drain the corn well after thawing to avoid excess moisture in the salad
Season to taste—tomatoes vary in sweetness, so adjust salt and vinegar as needed
Serve fresh for the best texture and flavor
Add protein like grilled chicken, shrimp, or prosciutto to make it a complete meal

What to Serve with Roasted Corn and Tomato Salad

This salad pairs beautifully with a wide variety of dishes, including:

Grilled chicken, steak, or pork chops
Grilled salmon or shrimp
Burgers or veggie burgers
Pasta dishes with lemon or olive oil-based sauces
Crusty Italian bread or garlic bread

Wine and Drink Pairings

Wine Pairings:

Sauvignon Blanc – bright and citrusy, perfect with fresh herbs
Pinot Grigio – light and crisp with refreshing acidity
Dry Rosé – fruity and refreshing for warm-weather meals

Non-Alcoholic Drinks:

Sparkling water with lemon or basil
Fresh lemonade
Iced green tea or peach iced tea

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, but it’s best enjoyed the same day. If making ahead, wait to add the dressing and basil until just before serving.

Can I use fresh corn instead of frozen?
Absolutely. Grill or roast fresh corn, let it cool, then cut it off the cob before adding it to the salad.

How long does this salad last in the fridge?
Store leftovers in an airtight container for up to 24 hours. The tomatoes will release more juice as it sits.

Is this salad gluten-free?
Yes, this recipe is naturally gluten-free.

Try This Recipe!

If you’re looking for a quick, fresh, and flavorful summer side dish, this Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil is a must-make. It’s easy, versatile, and packed with bright seasonal flavors.

If you try this recipe, I’d love to hear from you! Leave a comment below, rate the recipe, or share a photo and tag me on social media. Happy cooking! 🌿🍅🌽

More refreshing salad recipes