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Corn & Tomato Salad with Crunchy Torn Croutons
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Jul 17, 2025
Corn & Tomato Salad with Crunchy Torn Croutons Fresh, vibrant, and full of summer flavor—this Corn and Tomato Salad with torn croutons is the perfect side dish or light lunch. Sweet corn, juicy cherry tomatoes, and crisp, hand-torn croutons tossed with olive oil, herbs, and a zesty vinaigrette create a colorful and refreshing dish. It's easy to prepare, healthy, and bursting with texture. Watch our Humix video to learn how to elevate a simple salad into something crave-worthy and beautiful for any occasion. SEO Title Tag: Corn and Tomato Salad with Torn Croutons – Fresh, Crunchy & Flavorful Summer Side
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Corn and tomato salad with torn
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Corn and tomato salad with torn
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Corn and tomato salad with torn croutons. Serves four ingredients.
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croutons. Serves four ingredients.
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croutons. Serves four ingredients. Kernels cut from three ears. Sweet corn
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Kernels cut from three ears. Sweet corn
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Kernels cut from three ears. Sweet corn plus the milky pulp scraped from the
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plus the milky pulp scraped from the
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plus the milky pulp scraped from the cob. About two cups total. One pound
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cob. About two cups total. One pound
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cob. About two cups total. One pound tomatoes all shapes and colors. Cred and
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tomatoes all shapes and colors. Cred and
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tomatoes all shapes and colors. Cred and cut into wedges or chunks or whatever.
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cut into wedges or chunks or whatever.
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cut into wedges or chunks or whatever. Looks pretty. Three to four scallions
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Looks pretty. Three to four scallions
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Looks pretty. Three to four scallions trimmed including inch off the green
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trimmed including inch off the green
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trimmed including inch off the green tops. Sliced on a sharp angle. Soaked in
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tops. Sliced on a sharp angle. Soaked in
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tops. Sliced on a sharp angle. Soaked in ice water for 20 minutes and drained
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ice water for 20 minutes and drained
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ice water for 20 minutes and drained well. 1/4 cup red wine vinegar, kosher
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well. 1/4 cup red wine vinegar, kosher
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well. 1/4 cup red wine vinegar, kosher salt, and freshly ground black pepper to
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salt, and freshly ground black pepper to
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salt, and freshly ground black pepper to cups torn croutons. Recipe below a half
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cups torn croutons. Recipe below a half
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cups torn croutons. Recipe below a half cup pistachios, toasted and roughly
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cup pistachios, toasted and roughly
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cup pistachios, toasted and roughly chopped. A/2 cup freshly grated pecorino
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chopped. A/2 cup freshly grated pecorino
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chopped. A/2 cup freshly grated pecorino romano cheese. One handful basil leaves.
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romano cheese. One handful basil leaves.
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romano cheese. One handful basil leaves. One handful mint leaves. Extra virgin
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One handful mint leaves. Extra virgin
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One handful mint leaves. Extra virgin olive oil for the torn croutons. Two
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olive oil for the torn croutons. Two
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olive oil for the torn croutons. Two large thick slices. Country loaf about 4
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large thick slices. Country loaf about 4
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large thick slices. Country loaf about 4 oz. 2 tablespoons extra virgin olive
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oz. 2 tablespoons extra virgin olive
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oz. 2 tablespoons extra virgin olive oil. Kosher salt and freshly ground
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oil. Kosher salt and freshly ground
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oil. Kosher salt and freshly ground black pepper. Instructions. Put the
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black pepper. Instructions. Put the
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black pepper. Instructions. Put the corn, tomatoes, and scallions in a large
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corn, tomatoes, and scallions in a large
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corn, tomatoes, and scallions in a large bowl. Add the vinegar and toss gently to
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bowl. Add the vinegar and toss gently to
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bowl. Add the vinegar and toss gently to mix. Season generously with salt and
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mix. Season generously with salt and
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mix. Season generously with salt and pepper and toss. Taste and adjust the
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pepper and toss. Taste and adjust the
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pepper and toss. Taste and adjust the salt and pepper. Moisten with a/3 cup
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salt and pepper. Moisten with a/3 cup
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salt and pepper. Moisten with a/3 cup olive oil and toss again. Taste and
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olive oil and toss again. Taste and
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olive oil and toss again. Taste and adjust. Serve lightly chilled or at a
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adjust. Serve lightly chilled or at a
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adjust. Serve lightly chilled or at a little cooler than room temperature.
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little cooler than room temperature.
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little cooler than room temperature. Taste and adjust the seasoning so the
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Taste and adjust the seasoning so the
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Taste and adjust the seasoning so the salad is nicely bright. Add the
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salad is nicely bright. Add the
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salad is nicely bright. Add the croutons, pistachios, pecorino, basil,
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croutons, pistachios, pecorino, basil,
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croutons, pistachios, pecorino, basil, and mint and toss again. Torn croutons.
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and mint and toss again. Torn croutons.
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and mint and toss again. Torn croutons. Toss the torn bread with the olive oil
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Toss the torn bread with the olive oil
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Toss the torn bread with the olive oil and a light sprinkling of salt and
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and a light sprinkling of salt and
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and a light sprinkling of salt and pepper. Don't let them get rock hard.
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pepper. Don't let them get rock hard.
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pepper. Don't let them get rock hard. Leave a little bit of chew in the
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Leave a little bit of chew in the
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Leave a little bit of chew in the center. The total baking time will
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center. The total baking time will
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center. The total baking time will depend on the type and density of bread
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depend on the type and density of bread
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depend on the type and density of bread you're using, but mostly likely will be
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you're using, but mostly likely will be
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you're using, but mostly likely will be 10 to 20 minutes. Heat the oven to fur.
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10 to 20 minutes. Heat the oven to fur.
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10 to 20 minutes. Heat the oven to fur. Store the croutons in an airtight
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Store the croutons in an airtight
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Store the croutons in an airtight container. Tear the bread crust and all
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container. Tear the bread crust and all
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container. Tear the bread crust and all into bite-sized pieces. Spread the
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into bite-sized pieces. Spread the
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into bite-sized pieces. Spread the croutons on a baking sheet in a single
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croutons on a baking sheet in a single
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croutons on a baking sheet in a single layer and bake until golden brown,
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layer and bake until golden brown,
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layer and bake until golden brown, checking every four to five minutes and
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checking every four to five minutes and
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checking every four to five minutes and moving the outside croutons to the
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moving the outside croutons to the
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moving the outside croutons to the center of the pan so they cook evenly.
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center of the pan so they cook evenly.
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center of the pan so they cook evenly. Slide onto paper towels to absorb any
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Slide onto paper towels to absorb any
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Slide onto paper towels to absorb any extra oil and season again lightly with
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extra oil and season again lightly with
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extra oil and season again lightly with salt and pepper. Be sure to make more
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salt and pepper. Be sure to make more
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salt and pepper. Be sure to make more than you need for your recipe because
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than you need for your recipe because
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than you need for your recipe because you'll find yourself eating these as a
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you'll find yourself eating these as a
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you'll find yourself eating these as a snack.
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#Salads