A refreshing and crunchy corn cucumber tomato salad is made with colourful vegetables and simple enriching homemade lemon garlic salad dressing. A bowl of this vegetable salad without mayo is a great summer salad to enjoy as a side dish or as a main meal.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
This delicious summer salad is easy and quick to put together in no time and without any effort. The homemade simple lemon garlic dressing enhances the flavour and elevates it from the side dish to the main meal. It is one such salad that tastes great with a variety of dressings such as honey mustard sauce, easy peanut dressing. Once you have a prepped vegetables and dressing ready, it takes hardly a few minutes to make this salad. With varieties of dressing options, you could switch up the flavours and it also encourages family members to eat salad without any fuss.
How to make lemon garlic salad dressing from scratch?
Handful ingredients and a few minutes is all that is required to make this simple yet flavourful salad dressing. Put olive oil, lemon juice, minced garlic and seasoning in a bowl and mix until well combined. That's it! Homemade dressing is ready to drizzle on salad.
How long does homemade dressing last?
Generally, lemon juice helps keep dressing fresh and stable for longer. However, I wouldn't suggest storing this dressing for a longer time as it has fresh garlic. It stays good for up to 3-4 days if stored properly in a clean airtight container in the fridge. Alternatively, to extend the shelf life, consider adding garlic in the salad instead of dressing.
What can you do with leftover salad?
Although I suggest consuming salad immediately and not leaving it longer, sometimes we have to deal with extra salad. Such leftover salad could be used in wraps, grilled sandwiches with cheese.
With the addition of few spices and boiled peanuts, it could be transformed into a simple tea-time snack Peanut Chaat to enjoy with Masala Chai, Rose Milk Tea.
Chana chaat is another option to repurpose leftover salad. Addition of boiled chickpea, few spices, pre-made sweet tamarind chutney and pomegranate pearls turns the salad into a bowl of enticing chaat.
Turn it into a healthy breakfast Vegetable Frittata.
More varieties of vegetables such as olives, carrot add lovely colour and texture.
Pineapple, apple, avocado or strawberry makes a great fruity addition.
Toasted peanuts or walnuts add a nutty flavour and crunchy texture to the salad.
Boiled chickpea or kidney beans makes salad protein rich.
Feta cheese is another good addition.
Herbs such as parsley, basil, dill are a fabulous way to enhance the flavour and taste of the salad. Add any of these herbs with or without mint.
Tips to keep salad fresh
Do not let salad sit for a long time as vegetables release the moisture and as a result salad could lose crunch and freshness.
If you are short of time or want to include salad in a weekly meal plan, make-ahead dressing and prep vegetables. Toss vegetables and dressing just before you plan to consume.
Serve this summer salad in a cold bowl/plate to keep it fresh and crunchy for longer time.
Mix in dressing right before you serve salad.
Watch how to make corn cucumber salad with homemade dressing
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For lemon garlic dressing
In a deep bottomed bowl, put cucumber, cherry tomatoes, corn, capsicum, red onion and mint.
In a small bowl, combine olive oil, crushed pepper, salt, minced garlic and lemon juice and mix well.
Pour dressing on vegetables and toss until vegetables are well coated.
Enjoy corn cucumber tomato salad with lemon garlic dressing immediately.
I've used frozen corn in this recipe. Feel free to use fresh boiled corn.
Adjust dressing to suit your taste preference.
Corn Cucumber Tomato Salad
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 1 teaspoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 clove Garlic minced
- Crushed Pepper as required
- Salt as required
- 104 gms (¾ cup) Frozen Corn thawed
- 158 gms (1 cup) Cucumber diced
- 113 gms (¾ cup) Cherry Tomatoes each cut into half
- 33 gms (½ cup) Red Onion sliced
- 304 gms (½ cup) Capsicum/Bell Peppers diced
- handful Mint roughly chopped
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the tips and tricks, notes for extra info and help.
- To make lemon garlic dressing, combine olive oil, crushed pepper, salt, minced garlic and lemon juice in a small bowl and mix well.
- In a deep bottomed bowl, put cucumber, cherry tomatoes, corn, capsicum, red onion and mint.
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Do let me know if you make this corn cucumber tomato salad. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or in the recipe card to help more people find this recipe online.
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This is the dish I need with 35°C outside!
I made this salad last week, it was a hit in our family. Dressing was fabulous! Thank you for sharing this simple recipe.
Glad your family members liked it.