There’s nothing quite like the taste of summer tomatoes at their peak—sweet, juicy, and bursting with freshness in every bite. Meredith Hayden of Wishbone Kitchen knows that the best summer dishes come from letting fresh, in-season ingredients shine. This vibrant tomato and corn salad was born out of necessity, one August afternoon, when an overflowing tomato harvest demanded a delicious solution. Following the philosophy that what grows together, goes together, Hayden paired those sun-ripened cherry tomatoes with another summer superstar: sweet corn. She even elevated the dish with (store-bought) chili-infused oil and a sprinkle of fresh herbs.

The result? A simple, flavor-packed dish that tastes like pure sunshine.

At its core, this dish is all about letting peak-season produce do the heavy lifting. Juicy cherry tomatoes and sweet corn bring natural brightness, while a drizzle of chili-infused olive oil adds a subtle, spicy warmth. A squeeze of fresh lemon keeps things zippy, and flaky salt enhances every bite. To finish, torn basil and chopped chives provide a fresh, herby lift that ties everything together beautifully.

Serving Suggestions

This salad is perfect as a quick side dish, but it’s just as good spooned over grilled fish, tossed with pasta, or piled onto toasted bread for an easy bruschetta. Whether you’re serving it at a backyard cookout or enjoying it straight from the bowl, this effortless recipe proves that sometimes, the best cooking is all about letting great ingredients speak for themselves.