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Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing

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A fresh, vibrant salad featuring sweet corn, juicy cherry tomatoes, and tender spinach, tossed with a creamy pesto dressing. Perfect as a side or light main dish.

Ingredients

  • 4 cups fresh baby spinach
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup cooked corn (grilled, boiled, or canned)
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup grated Parmesan or crumbled feta (optional)
  • For the creamy pesto dressing:
  • 1/4 cup prepared pesto (store-bought or homemade)
  • 2–3 tbsp plain Greek yogurt or sour cream
  • 1 tsp lemon juice
  • Salt and black pepper to taste
  • 1 tbsp olive oil (optional, for extra richness)

Instructions

  1. Make the dressing by mixing pesto with Greek yogurt and lemon juice until smooth. Season with salt and pepper.
  2. In a large bowl, combine spinach, halved tomatoes, and cooked corn.
  3. Drizzle the creamy pesto dressing over the salad and toss gently to coat.
  4. Top with cheese or red onion if desired.
  5. Serve immediately or chill until ready to eat.

Notes

  • Add grilled chicken, chickpeas, or quinoa for a heartier meal.
  • Swap spinach for arugula or mixed greens.
  • Use sun-dried tomatoes instead of fresh for deeper flavor.
  • Add toasted pine nuts or sunflower seeds for crunch.
  • Store undressed salad in the fridge for up to 2 days; dressing can be stored separately for 3–4 days.

Nutrition

Find it online: https://recipesbyliza.com/corn-tomato-and-spinach-salad-with-creamy-pesto-dressing/