Roasted Corn, Heirloom Tomato and Pesto Salad


This salad is a perfect quick side to almost any main course. This is a great salad to bring to a potluck, BBQ or just to eat on its own. This pesto recipe has both basil and cilantro which I think really mellows out the basil and makes its a well rounded option. One of my wedding clients gave me the idea and I wouldn’t make regular pesto again! Enjoy!


4 ears of roasted corn cut off the cob

1 heirloom tomato diced

Pesto Recipe:

1 cup packed basil leaves

1 cup packed cilantro leaves

1/4 cup pine nuts (pignoles)

1/2 cup pecorino romano cheese

2/3 cup olive oil

2 cloves garlic

salt & pepper to taste


In a food processor pulse garlic cloves until finely minced. Add basil, cilantro, olive oil and pine nuts. Pulse until smooth. Salt & pepper to taste.

In a separate bowl mix together the corn and heirloom tomato. Stir in pesto a tablespoon at a time until you’ve reached your desired consistency. If there is leftover pesto you can freeze it for another use. Enjoy!

2 thoughts on “Roasted Corn, Heirloom Tomato and Pesto Salad

  1. Anna, I just happened upon this while searching out healthy sides! Fun to run into you in my foodie life after knowing you through photography! You and I seem to have so much in common! I wish we lived closer!

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