BEHOLD. It’s the start of summer salads!
One of my favorite things: grilled corn, tomatoes and avocado finished with plenty of chimichurri. Fresh herbs, a bit of cheese and bright flavors turn simple vegetables into a salad you’ll crave all season.
This is how I actually enjoy vegetables. Maybe a “normal” person wouldn’t drown them in chimichurri and goat cheese, but I’ll happily be abnormal.
If you love chimichurri, this salad is a revelation. I use chimichurri often with grilled steak, but it’s equally fantastic on a salad—more intense than a typical vinaigrette, with a bright, briny, tart profile that pairs perfectly with sweet corn and creamy avocado.
Thinly sliced avocado adds a silky texture—though you can slice it any way you want. The salad looks beautiful with neat slices, but the taste is the real star.
This recipe is embarrassingly simple and rewards you with maximum flavor. Make the chimichurri ahead of time—overnight or the day before—and assemble just before serving. Grill the corn until it develops a sweet, caramelized char, then slice the kernels from the cob.
Use very sweet cherry tomatoes that taste almost like candy, and choose a tender lettuce like butter lettuce for a delicate base.
Top the greens with corn, tomatoes and avocado, then crumble creamy goat cheese over the salad. I used Humboldt Fog because I love its tangy creaminess. This works as a light lunch or a show-stopping weekend side—add grilled chicken or steak if you want to make it heartier.
Serve to friends and enjoy.
Grilled Corn, Tomato and Avocado Salad with Chimichurri
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Ingredients
- 4 slices butter lettuce
- 4 campari tomatoes halved
- 1/2 pint cherry tomatoes halved
- 2 ears of sweet corn grilled
- 1 avocado thinly sliced
- salt and pepper for sprinkling
- 2 to 4 ounces goat cheese chevre, like Humboldt Fog
- fresh basil and oregano for sprinkling
chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
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To grill the corn, rub the ears with olive oil. Grill the corn—husks removed or left as you prefer—until kernels are golden or lightly charred, turning occasionally. Remove from the grill, let cool slightly, then slice the kernels off the cob.
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Assemble the salad: place butter lettuce on plates, add tomatoes, sliced avocado and corn. Season lightly with salt and pepper as you layer. Spoon chimichurri over the salad, crumble goat cheese on top, sprinkle fresh herbs and finish with another drizzle of chimichurri. Serve immediately.
chimichurri
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Combine parsley, cilantro, oregano and garlic in a food processor and pulse until finely chopped. Add red wine vinegar and pulse once. With the processor running, slowly stream in olive oil until combined. Stir in salt, pepper and red pepper flakes. Taste and adjust seasoning. Store sealed in the refrigerator for up to a week.
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I appreciate you so much!
And like usual, more room for cookies!