Salad with Corn, Tomatoes, and Egg
Fresh tomatoes, sweet corn, eggs, and crisp lettuce mixed with pickled onions and creamy dressing for a tasty quick salad.
Updated : 01 July, 2025
Easy
About 20 min.
Ingredients
400 grams
Tomato
300 grams
Canned corn
100 grams
Lettuce leaves
3
Eggs
1
Onion
2 tablespoon
Mayonnaise
2 tablespoon
Red wine vinegar
1 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can prepare this salad with or without the egg - without it, the dish will be lower in calories but also much less filling. Choose tomatoes that are juicy yet firm. Soft tomatoes lose their shape, falling apart during cutting and mixing, which can spoil the appearance of the dish.
Preparation
Step 1
You can use any tomatoes - regular or cherry. You can add or substitute other vegetables to your taste.
Step 2
Peel the red onion and slice it into thin rings or half-rings. Put the onion into a bowl. Sprinkle it with sugar and pour vinegar over it. I’m using red wine vinegar, but white, apple cider, or regular table vinegar will work as well. Let it marinate for 20 minutes. Then drain off the marinade.
Step 3
Wash and dry the tomatoes, then cut them into wedges. If you want the salad to be less watery, you can remove the core and seeds. If using cherry tomatoes, cut them in halves. Choose juicy but firm tomatoes. Soft ones lose their shape and turn into mush during slicing and mixing, spoiling the appearance of the dish.
Step 4
Boil the egg until hard, cool it, peel it, and cut it into wedges or slices.
Step 5
Drain the liquid from the canned corn and dry the kernels.
Step 6
Wash, dry, and tear the lettuce leaves by hand. You can use any type of lettuce or replace it with a ready-made salad mix or Chinese cabbage.
Step 7
In a bowl, combine the tomatoes, canned corn, eggs, onion, and lettuce leaves.
Step 8
Dress the salad with mayonnaise and mix well. Serve immediately. Enjoy your meal!