Heirloom Tomato and Summer Corn Salad with Tarragon Vinaigrette

Heirloom Tomato and Summer Corn Salad with Tarragon Vinaigrette

Editor's Note: If you're tired of eating the same salad of cucumbers, lettuce, and tomatoes, then get ready to shake things up a bit. This recipe for Heirloom Tomato and Summer Corn Salad with Tarragon Vinaigrette shows off summer vegetables at the peak of freshness, resulting in a salad that you will want to make again and again. Bright, colorful, and bursting with an assortment of flavors, this salad recipe can be served with almost any menu, and can even be included in any picnics you have planned. This easy summer salad can also be made in advance, so consider packing the leftovers for lunch the next day.

This recipe uses the very best of summer’s bounty. This salad is so beautiful on its own, but also makes a fabulous base for grilled meats or fish. This recipe will make more than you need. Keep it in the refrigerator for up to seven days, or use it as a fresh and delicious accompaniment to roasted or grilled chicken, veggies, and fish.


Preparation Time15 min

Cooking Time20 min



Total TimeUnder One Hour

Make Ahead RecipeYes

Type of DishSalad


  • Dressing
  • ¼ cup rice vinegar
  • Zest and juice of 1 lemon
  • ½ shallot, chopped
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon honey
  • ¾ teaspoon sea salt
  • Freshly cracked black pepper
  • ½ cup fresh tarragon leaves
  • 1 cup grapeseed oil
  • Salad
  • 6 slices prosciutto
  • 4 ears of corn
  • ¼ cup chopped fresh chives
  • Salt and freshly cracked black pepper
  • 6 medium heirloom tomatoes in a variety of colors
  • 1 medium red onion, thinly sliced into half moons
  • 6 ounces soft goat cheese


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. To make the vinaigrette: In a blender, combine the vinegar, lemon zest and juice, shallot, mustard, honey, ¾ teaspoon salt, and a few grinds of the peppermill and blend to combine. Add the tarragon, then pour the oil through the hole in the lid and blend until emulsified.

  3. To make the salad: Lay the prosciutto out on a baking sheet and bake for 10 to 15 minutes, until mostly crisp. Remove from the oven, cool, and break into bite-size pieces. Strip the corn of its husks and silk and slice the kernels off, working over a bowl to catch all the kernels. In a medium bowl, combine the corn, chives, and ¼ cup of the vinaigrette. Taste and season with salt and pepper if needed. Cut the tomatoes into thick wedges, place them on a platter, and sprinkle with a bit of salt. Scatter the onion slices around the tomatoes, then spoon the corn and its dressing over the top. Top with the prosciutto, then crumble the goat cheese over everything. Finish with a few grinds of the peppermill.

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