Metropolitan Bakery | Since 1993

Roasted Corn & Tomato Salad

Roasting corn heightens its natural sweetness, while the ricotta salata (a firmer, more aged version of creamy ricotta) adds texture to this salad. With perfectly ripe tomatoes and a simple vinegar and olive oil dressing, it's a satisfying lunch on a hot summer day.

Makes 3 cups.


  • ​4 ears yellow corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 plum tomato, seeded and diced
  • 3/4 cup diced ricotta salata
  • 1/2 cup finely diced red bell pepper
  • 1 green onion, thinly sliced


  1. Preheat the oven to 400 degrees. Cut the bottom and top ends of each corn cob. Stand one ear of corn on its end on a cutting board, holding the ear near the top. With a large knife parallel to the cob, cut the kernels off. Repeat with the remaining corn. Place the kernels on a baking tray and drizzle with one tablesppon of the oil. Roast about 15 minutes or until the corn starts to turn golden. Set aside to cool.
  2. In a large bowl, whisk together the remaining 1 tablespoon oil, lemon juice, vinegar, garlic, salt and black pepper. Add the corn, tomato, ricotta, bell pepper, and green onion, toss to combine.

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