Summer Nicoise Salad with Grilled Corn
Enjoy a seasonal spin on a classic with a Summer Nicoise Salad with Grilled Corn featuring tuna, tomatoes, potatoes and olives drizzled with a quick balsamic vinaigrette.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
For the salad:
- 4 ears fresh corn on the cob, shucked
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound red new potatoes, halved
- 24 ounces canned chunk tuna in water, drained
- ½ cup Kalamata olives, halved
- ½ cup green onions, chopped
- 1 cup grape tomatoes, halved
For the dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preaheat grill to medium (or over low-burning coals). Brush each ear of corn with a thin layer of olive oil and sprinkle with salt and pepper. Grill 8 to 10 minutes, then turn the cobs and grill another 4 to 5 minutes. Some charring is fine, but be careful not to burn the corn. Remove corn from grill and set aside to cool.
- Fill a large pot with about 2 inches of water and bring to a boil over high heat. Reduce heat to medium-low, add a steamer basket and place potato halves in the basket. Cover and let potatoes steam for about 8 minutes, or until fork-tender. Remove potatoes from steamer basket and allow to cool.
- Once corn is cool enough to handle, cut kernels off the cobs and place in a large bowl with the potatoes, tuna, olives, green onions and tomatoes.
- In a small bowl, whisk together all dressing ingredients to combine. Pour dressing over the salad and gently toss to combine. Serve immediately.
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