Tomato Cucumber Corn Salad

This 10-minute cucumber corn tomato salad is the perfect no-cook side for the warmer days! Featuring summer produce tossed in a zesty olive oil dressing, it's light, refreshing, and incredibly easy to make.

Ideal for summer cookouts and potlucks, this salad pairs perfectly with a variety of main courses. It is especially great served with meaty mains, as well as plant-based options like vegan chicken patties and vegan roast beef!

While we love our cozy cooked veggie dishes like soy sauce green beans and braised celery, salads are our go-to when it's too hot to turn on the stove.

This cucumber tomato corn salad is one of our favorites! It is super refreshing and tossed in a tangy, flavorful dressing that brings everything together beautifully.

💚Why you will love cucumber corn tomato salad

• Vibrant and bursting with fresh flavors - a delicious way to get in your veggies!  
• A no-cook recipe ready in 10 minutes
• Perfect for sharing at BBQs, potlucks, picnics, or cookouts
• Highly versatile and goes well with various mains (including vegetarian mains like seitan steak or vegan ribs)

🌽What you will need 

• Cucumber - Use seedless cucumbers like English, Japanese, or Persian cucumbers. Peeling them is not needed as they have thin, tender skin.
• Cherry tomatoes - Can be substituted with grape, Roma, or plum tomatoes.
• Corn - Thawed frozen or canned corn works best for convenience, but shucked fresh corn can also be used.
• Lemon juice - Freshly squeezed works best. Lime juice works too.
• Olive oil - Extra-virgin is preferred for flavor, but canola or sunflower oil are good alternatives.

See the recipe card for full information on ingredients and quantities.

✨Variations and add-ins

• Spice it up - Add chopped jalapeños or a pinch of red pepper flakes for heat.
• Grill the corn - For a smoky twist, grill fresh corn until lightly charred. Check out this post on how to grill corn for more details.
• Boost the protein - Toss in baked tofu, tempeh, vegan chicken breast, or chickpeas. Meat options like shredded chicken or grilled shrimp also work.
• Try fresh herbs - Mix in dill, parsley, cilantro, or oregano for added flavor.
• Add cheese - Top with feta (or vegan feta) or mozzarella for a savory finish.

🔪How to make tomato cucumber corn salad

Step 1: Combine lemon juice, olive oil, salt, and pepper in a bowl to make the dressing. Stir until the mixture is well mixed.

Step 2: Add cucumber, tomatoes, and corn kernels into a big salad bowl. Pour in dressing, and mix well. Your tomato cucumber corn salad is ready to be served! 

❄️Meal prep and storage tips

• Storing leftovers - Keep in the fridge for 2-3 days. Salad may get slightly watery as the veggies release moisture.
• Make-ahead tip - For longer storage (up to 1 week), store veggies and dressing separately. Combine just before serving.
• Batch the dressing - Great to have on hand for other salads or drizzling over roasted veggies.