Salmon Salad With Grilled Corn And Heirloom Tomatoes

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35 minutes
4 servings

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Keep things easy, breezy, and summery, by serving a beautiful and colorful Summer Salad With Salmon, Grilled Corn, And Heirloom Tomatoes.

This recipe adapted from our good friends at Southern Living Magazine – ENJOY!

close up of salmon in a salad bowl
How Do You Make Summer Corn And Tomato Salad?

Salad with salmon, corn and tomatoes is EASY! Start with the absolute freshest farm market ingredients you can get your hands on! Make your choices all about what your family eats. Arugula, butter lettuces, or other salad greens may be swapped for the fresh spinach. Cherry tomatoes or Campari’s may be exchanged for the heirlooms.

What remains the same is the grilled corn and the smoked salmon. After grilling the ears of corn and acquiring some beautiful grill marks, shear off the corn kernels with a sharp knife over a bowl so they fall off in visually appealing panels. Lightly dress the greens and add to a large serving bowl. Top with fresh torn basil leaves, freshly snipped chives, tomatoes, the grilled corn, and some wonderfully smoky salmon. I show you How To Smoke Salmon here.

Make sure to offer additional salad dressing at the table. I like to take advantage of the heat from my grill and also char-grill thick slices of crusty bread that I have lightly brushed with olive oil.

This FRESH grilled corn and tomato salad recipe works great as a main dish salad, but is also very pretty served as a pre-main or salad course. The colors jump and the flavors marry very well together.

Follow my method for Easy Homemade Smoked Salmon here.

Accomplish this fête on your gas grill, charcoal or electric smoker, charcoal grill, or stovetop grill. You needn’t any fancy equipment. A few rudimentary items you’ve got around the house to build a primitive one-time smoker box.

A simple vinaigrette works well for this salad with salmon, corn and tomatoes! Use the alternate vinaigrette method in the recipe card, or consider my recipes for

A Subtle Apricot Vinaigrette

Tangy Carolina Mustard Vinaigrette

Garlicky Balsamic Vinaigrette

Cider, Basil & Feta Dressing

close up of a salad, with salmon

Fresh corn and tomatoes go together like Forrest and Jenny…you thought I was going to say ‘peas and carrots,’ didn’t you?!

We “do a re-do” at least once each week in this house. By re-do, I mean to say a body re-set. We eat whole or raw or as close to the earth as possible. We just FEEL BETTER. This salad with grilled corn, chopped fresh herbs, smoked salmon, and ripe heirloom tomatoes is that ‘feel better.’

As a food blogger, it’s hard not to sample every single dish that is finalized in the test kitchen. I have my taste buds making sure everything I put up here on Not Entirely Average is not only delicious, but also CRAVE-WORTHY! It has to be, otherwise readers would never return. If this recipe for Summer Salad With Salmon, Grilled Corn, And Heirloom Tomatoes does not turn your head, you’re not paying attention!

close up of a white bowl with salad, with smoked salmon

Fresh corn, fresh greens, fresh tomatoes, and smoked salmon or grilled salmon comes together in minutes. Note to self – S-A-V-E R-E-C-I-P-E! I can pretty much promise you’ll reach for it more than just once.

Part of this method requires the heirloom tomato wedges the cherry tomato halves to be marinated. It’s a straightforward oil and white wine vinegar marinade that may also serve as the salads overall dressing. Unless that it, you are going for gold and want an elevated salad green. I would then encourage you to consider any of my above salad dressings or vinaigrettes to get the job done. Or, use your favorite homemade or store-bought dressing. Just know that the oil and vinegar and salt and ground black pepper used to marinate the tomatoes is enough to coat all of the salad greens and allows the flavors of the corn and salmon to really come through.

I make this salad exactly the way I specify in the recipe card below. If I have additional produce in the kitchen that I’d like to add, I reach for it. Red onion, avocado , fresh cilantro leftover from Fajita Nite, and even roasted butternut squash cubes make for nice add-ins for this tomato, salmon and corn salad.

This salad is also very beautiful because it’s bursting with color. Grab a large bowl to showcase this dish, or plate individual salad plates ahead of the main to serve as an appetizer/salad course. If you do decide to serve as a main, take advantage of the heat from your grill and mildly char-grill some thick slices of crusty bread after brushing lightly with extra virgin olive oil. Also, if cold salmon just isn’t your thing, the smoked salmon may be re-heated gently atop foil on the grill that has been sprayed with cooking spray.

corner of a white bowl with salad, with salmon
All images and text ©Jenny DeRemer for Not Entirely Average, LLC

Salmon Salad With Grilled Corn And Heirloom Tomatoes

Jenny DeRemer
Keep things easy, breezy, and summery, by serving a beautiful and colorful Summer Salad With Salmon, Grilled Corn, And Heirloom Tomatoes.
5 from 1 vote
Servings: 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 236 kcal


  • grill


  • 1 ½ tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon black pepper
  • 1 teaspoon Kosher salt
  • 1 large heirloom tomato cut into wedges or rough chopped into large chunks, about 10 pieces
  • 1 ½ cups cherry tomatoes halved
  • 3 large ears fresh corn
  • 4 cups baby spinach or other favorite salad green
  • 2 ½ cups smoked salmon pieces
  • ¼ cup red onion thinly sliced and then the slices cut into quarters
  • ½ cup basil leaves and flowers fresh, torn
  • ¼ cup chives fresh, snipped

optional * see recipe card notes below for a basic oil and vinegar dressing, or

  • 2 cups salad dressing or vinaigrette of choice divided


  • Whisk together oil, vinegar, pepper, and 1/2 teaspoon of the salt in a large bowl. Add heirloom and cherry tomatoes, and toss to coat. Let stand 10 minutes.
  • Coat corn with cooking spray. Add to grill pan, and cook over medium-high, using tongs to turn occasionally, until charred on several sides, about 15 minutes. Remove corn from pan. Cut kernels off cobs, and discard cobs.
  • Add spinach and torn basil in bowl and toss. Dress with 1/4 cup of your favorite dressing or vinaigrette. * see notes below if using the tomato marinade as your dressing
  • Using a slotted spoon, remove the tomatoes from their marinade. Add the tomatoes to the salad. Add the corn and the sliced red onions and the freshly snipped chives. Break the smoked salmon into large pieces and arrange atop salad.
  • Serve with remaining cups of dressing or vinaigrette tableside.


If you’d like to keep things simple and deliciously fresh, you may opt to use the oil and vinegar marinade that is used for the tomatoes. If using, the recipe must be doubled as follows:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon black pepper
1 teaspoon Kosher salt


Serving: 1servingCalories: 236kcalCarbohydrates: 19gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 20mgSodium: 1291mgPotassium: 762mgFiber: 3gSugar: 7gVitamin A: 3933IUVitamin C: 35mgCalcium: 62mgIron: 3mg
Keyword corn and cherry tomato salad, fresh corn tomato salad, smoked salmon salad
Tried this recipe?Let me know how it was!
Pinterest pin image for smoked salmon salad with grilled corn and tomatoes

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  1. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
    Miz Helen5 stars