Enjoy this colorful, hearty Summer Corn & Quinoa Caprese Salad packed with veggies, protein, and flavor!
With Memorial Day Weekend behind us, this is the unofficial start of summer. That means the start of barbecue, picnic, and summer pool party season!
When I’m not feasting on amazingly decadent food, wine, and beer at events and during my travels for work, I try to balance my meals at home with healthier fare that is still hearty and filling. This Summer Corn Quinoa Caprese salad does the trick.
Summer Corn & Quinoa Caprese Salad
When I first created this salad a few years ago, I basically grabbed what I had in my refrigerator and pantry at the time. Those are often the best creations, aren’t they? I love using what we have, throwing it all together, and seeing what sticks.
This is one that stuck and I continue to make it over and over. I make it all summer long, every summer. I’ve had friends make it and tell me it’s always a hit at summer BBQs and summer picnics. It is truly a DELICIOUS summer salad!!
Fresh Summer Vegetables
All of the ingredients in this salad are fresh summer ingredients. They’re items we tend to have in abundance and need to use up, or items I usually have in my pantry as a staple.
I always have spinach to use up because we buy it in large batches. I will grow my own spinach soon… just need to clean up the veggie garden in the new house! Spinach is great to use up in salads like this, in sauces, in smoothies, and sauté some up for breakfast.
Quinoa is one of the ancient grains I almost always have stocked in my pantry because it’s so great to toss into salads or side dishes for some grain-free protein.
And being summer, that means an abundance of tomatoes and corn. I LOVE summer corn! It’s so sweet and I adore the texture corn adds to any dish.
You might notice that lately I’ve had a thing for creating twists on the classic Caprese salad (like my Melon & Prosciutto Caprese Salad and my Pesto Caprese Tartines). Being mostly dairy-free, I only have cheese on the rare occasion that it’s served at events, but I can’t resist the incredible combo of mozzarella + tomatoes + basil. What IS it about that combo that is so tempting and addictive? So I just take my enzymes and try to limit my personal intake of mozzarella to a couple of bites, while watching everyone else around me fully enjoy the combos :)
Bon Appetit, friends! Hope you enjoy every last bit of summer – whether out there adventuring, or on a plate with this recipe!
More summer recipes
Melon & Prosciutto Caprese Salad- Pineapple Mango Salsa
Perfect BBQ Side Dish Recipe: Corn with Basil Lime Butter- The Perfect Summer Party: Food, Drink, and Entertaining Ideas
Summer Corn & Quinoa Caprese Salad Recipe
Corn and Quinoa Caprese Salad
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cups spinach leaves, either chopped or torn
- 2 cups cooked quinoa
- 2 cups cherry tomatoes, halved
- 1 cup cooked corn kernels, either 1 cup frozen kernels, cooked; or kernels from about 2-3 cooked corn on the cobs
- ½ cup sliced mozzarella cheese
- ¼ cup chopped fresh basil leaves
- salt and pepper to taste
Instructions
- Cook quinoa according to package directions.
- Cook corn – fresh or frozen – and set aside.
- Allow quinoa and corn to cool at room temperature before adding to the salad.
- In a small bowl, combine olive oil and balsamic vinegar; set aside.
- In a large bowl, combine remaining ingredients.
- Slowly pour olive oil + balsamic vinegar dressing over salad and mix gently.
- Salt and pepper to taste, as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More tasty corn recipes
This blog post was originally published in August 2016. It has been updated with new photos and updated text, but the recipe remains the same delicious summer salad recipe.
What a cool take on a caprese salad! This recipe looks so refreshing for summer, I need this right now!
What a gorgeous, light salad for summer entertaining. I imagine this would also pack really well for take-to-work lunches!
I just made a quinoa salad over the weekend and the quinoa turned out mushy… I think I need to start using my InstaPot so I can make awesome quinoa, then turn to your recipe! The basil from my herb garden is going bonkers, so it’d go great in this meal. Yum.
That screams late summer picnic! I love it. Refreshing, healthy and a nice kick of protein in the quinoa.
this is totally my kind of dish! i love all the ingredients and how refreshing and flavorful it is! =)
Caprese & quinoa together…sounds delicious! I love the colorful vibes too, makes the salad look so much more appetizing ;) xx Adaleta Avdic
I can’t get enough corn, I swear. Please don’t end, summer.
This looks like summer in a bowl — just beautiful! I still have plenty of “summer” left in Phoenix, so I’m glad to have this recipe at the ready! What a delight!
Ahh true – you likely have a LOT more summer left than we do here in Portland! :) Thanks, Patricia!
YUM! This looks so healthy and delicious.
Thanks so much, Cait!
Such a beautiful salad! love all of the yummy crunch you have here. We are always trying to find a new way to use quinoa in a meal!
This looks and sounds wonderful – so vibrant and healthy!
Such an easy salad and pretty too! I know what I’m taking to the next BBQ. I bet grilling the corn first would be good too.
Your salad looks so appetizing … fresh and full of flavor, just like warm summer :)
I really miss my eat-anything-metabolism. I’m sure it’s related to age, but I’m still going to blame it on having kids. I really like your fresh new spin on caprese salad!
This salad looks and sounds amazing, I love all the color and texture – especially the textures! of the salad!
Thanks Pech! I definitely enjoy a variety of texture in my salads – keeps it interesting!
dang! this looks so good and im so hungry now!! ahh!
Thanks so much, Scarlett!