White Balsamic Cucumber Corn Tomato Salad Recipe

(1 customer review)

White Balsamic Salad

White Balsamic Cucumber Corn Tomato Salad Recipe



Number of serving: 2
-2 ears of fresh corn
-2 fresh cucumbers
-1 rib of celery
-1/2 small red or green bell pepper
-1/4 red onion
-Fresh thyme, parsley, mint
-Salt and pepper to taste

-A good drizzle of Sonoma Farm Olive Oil

-Red ripe tomatoes or cherry tomatoes


  • Let cool, remove wrap and cut kernels from cob into a bowl.
  • Chop cucumbers into bite size and dice the celery, peppers and onions and whatever else you are adding.
  • Chop the herbs, again whatever you like, and mix with the vegetables.
  • Add salt and pepper to taste. Whisk in a small bowl the sugar, vinegar and oil.
  • Toss with the vegetables and let marinate for at least 8 hours or overnight. Add the tomatoes about an hour before serving.
  • Drain before plating or serve in a bowl with a slotted spoon.

Sonoma Farm

Sept 2020

1 review for White Balsamic Cucumber Corn Tomato Salad Recipe

  1. Gail

    I made this tonight and thought it was very good. Like many other fresh salad type dishes, the quality of ingredients makes a big difference.

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