Easy Labor Day Grilled Corn & Tomato Salad
Labor Day has a way of sneaking up as the last real excuse to gather outside before the season turns. The best send-off doesn't need a complicated menu — it needs one dish that tastes like the whole summer, made with almost no effort.
This grilled corn and tomato salad is that dish. It's smoky, juicy, and loaded with the last of peak-season produce, but it comes together on one cutting board and holds up beautifully whether it's served warm off the grill or made ahead and pulled from the fridge.
Why This Salad Works for Labor Day
Cookout menus tend to lean heavy — burgers, ribs, potato salad. This dish brings acidity, char, and color to balance the table, and it's flexible enough to sit next to almost anything coming off the grill.
- Built on corn and tomatoes at their absolute peak
- Ready in about 25 minutes, mostly hands-off
- Tastes just as good at room temperature, so it travels well
- Scales easily for a backyard-sized crowd
- Brings color to a table full of browns and beiges
Ingredients
For the salad
- 4 ears fresh corn, husked
- 3 cups heirloom or cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup crumbled cotija or feta
- ¼ cup fresh basil, torn
- 2 tbsp fresh cilantro, chopped (optional)
For the lime-chili dressing
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp chili powder or smoked paprika
- Salt + pepper, to taste
Instructions
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1Grill the corn
Brush the ears lightly with olive oil and grill over medium-high heat for 8–10 minutes, turning occasionally, until charred in spots. Let cool, then slice the kernels from the cob.
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2Whisk the dressing
In a small bowl, combine olive oil, lime juice, honey, chili powder, salt, and pepper. Whisk until smooth.
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3Assemble the salad
In a large serving bowl, combine the grilled corn, tomatoes, and red onion.
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4Finish and serve
Top with cotija, basil, and cilantro. Drizzle with the dressing and toss gently just before serving.
Presentation makes all the difference — especially for the last cookout of the season.
Presentation Tips
- Serve in a wide, shallow bowl so the colors stay visible from every seat at the table
- Set out extra lime wedges for squeezing tableside
- Pair with something cold — iced tea, lemonade, or a light spritz
- Serve alongside grilled chicken, burgers, or ribs
Wood & White Salad Bowl & Servers, Large
The 15″ mango wood bowl this salad was made for — a glossy white enamel interior, matching servers, and enough room for the whole backyard.
Labor Day doesn't call for a complicated spread — it calls for one that lets you actually sit down. This salad takes what's left of summer's best produce and turns it into something easy enough to make twice: once for the cookout, and again the following week when the tomatoes are still good but the season isn't.
Because the best goodbye to summer is the one you barely had to plan.