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Tomato and Charred Corn Salad

Tomatoes and charred corn are in season right now, so why not make a nice fresh salad with them. Adding some red onion, lupini beans and fresh parsley really makes this a tasty summer salad. Whether this is served as a side dish or a meal, you'll be happy regardless.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


½ small red onion, finely chopped or diced

3 ears of sweet corn, shucked

5-6 large heirloom tomatoes, quartered or cut into small chunks

1 cup lupini beans, skins removed

¼ cup fresh parsley, finely chopped

Salt, to taste

Freshly cracked pepper, to taste

Extra virgin olive oil, to taste

Balsamic glaze, to taste


1. Heat your BBQ, or a stovetop grill, to high. Grill corn, turning occasionally with tongs, until cooked through and charred, about 8-10 minutes. When all sides are charred, remove from the grill onto a plate. Remove kernels and set aside.

2. In a large bowl add tomatoes, red onion, lupini beans, charred corn, parsley and season with salt and freshly cracked pepper. Add a nice coating of extra virgin olive oil and balsamic glaze to taste. Toss to incorporate all ingredients. Enjoy!

Until next time, Ciao!


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