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tomato corn salad with miso dressing

Tomato Corn Salad & Miso Vinaigrette

5 from 1 vote
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Course: Salad, Side Dish
Keyword: miso, vegan, vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Chef Abbie Gellman RD


Miso Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon white miso
  • 1 shallot minced


  • 2 pints cherry tomatoes halved
  • 2 cups corn frozen and thawed or fresh cut off cob
  • 5 ounces baby spinach
  • ¼ cup parsley chopped
  • ¼ cup basil chiffonade
  • Optional: ¼ cup grated parmesan


  • Mix vinaigrette ingredients together in a jam jar and refrigerate until time to use.
  • Mix all salad ingredients together in a large bowl. Serve with dressing on the side or dress salad and toss before serving.