Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing

This easy Corn, Tomato, and Spinach Salad is a perfect summer side dish for grilled meats or a burger night! The salad features juicy cherry tomatoes, sweet corn, creamy feta cheese, red onion, and a homemade creamy Basil Pesto Dressing. It's a super flexible recipe that can be made with lots of variations and substitutions. Bring this crowd-pleasing salad to family cookouts, picnics, potlucks, BBQs, or parties.

Course Salad

Cuisine American

Keyword tomato corn spinach salad

Prep Time 15

Cook Time 10

Total Time 15

Servings

Calories 274kcal

Author Julia

Ingredients

Salad dressing

⅓ cup basil pesto (store-bought or homemade)
3 tablespoons Greek yogurt
2 tablespoons mayonnaise
2 tablespoons freshly squeezed lime juice

Salad Ingredients

1.5 cups corn kernels (3 ears of grilled or cooked corn)
5 oz cherry tomatoes (yellow and red, halved)
5 oz baby spinach
⅓ cup red onion sliced
4 oz crumbled feta cheese

US Customary - Metric

Instructions

Make salad dressing

In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice. You can quickly make basil pesto from scratch using my recipe or your favorite recipe or use your favorite store-bought version.
If your dressing is too thick, add more Greek yogurt, extra lime juice (or lemon juice), or small amounts of water.

Assembly

In a large bowl, combine baby spinach, corn kernels (sliced off the cob), halved cherry tomatoes, and sliced red onion.
Distribute the salad into individual bowls. Top with crumbled feta cheese and drizzle with creamy pesto salad dressing.

Notes

Corn. I used 1.5 cups of grilled/cooked corn kernels. That equals to 3 ears of corn (corn on the cob).
Basil pesto. Use store-bought or homemade basil pesto.

Nutrition