Corn and Tomato Salad

Corn and Tomato Salad

Corn and Tomato Salad


  • 3 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 6 ears fresh corn, husked (about 4 cups corn kernels)
  • 2 cups red or orange grape tomatoes, halved
  • 1 bunch scallions (white and green), thinly sliced
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1 1/2 cups fresh basil leaves


  1. Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  2. Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Nutritional Information:
  • Smartpoints 11
  • Calories 326
  • Total Fat 18 g
  • Saturated Fat 5 g
  • Protein 13 g
  • Total Carbohydrates 37 g
  • Sugar 10 g
  • Fiber 3 g
  • Cholesterol 19 mg
  • Sodium 457 mg

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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