Tomato salad with corn, summer squash & roasted onions

Indulge in the flavors of ripe tomatoes, sweet corn, tender summer squash, and caramelized roasted onions in this vibrant and delicious salad.

Ingredients:

• 2 medium onions (use new onions if you can find them)
• 5 tablespoons olive oil, divided
• Salt
• 1 yellow summer squash
• 2 small ears corn, blanched
• 1 scallion, finely chopped (or use fresh green onion tops if you have them)
• 2 cups Sungold tomatoes (or other small, sweet tomatoes)
• Coarsely ground black pepper
• 2 teaspoons sherry vinegar
• 1 teaspoon honey
• 10 large basil leaves

Instructions:

1. Preheat the oven to 200 °C. Peel and cut the onions into 1/2-inch rings, then place them on a baking sheet with edges. Drizzle 2 tablespoons of olive oil over the onions, sprinkle with salt, and mix well to coat the onions evenly. Roast for approximately 40 minutes, flipping them halfway through, until they are caramelized and tender. Allow the onions to cool, then roughly chop them. Set aside.
2. Chop the squash into small pieces (around 1/4 inch) and place them in a large bowl, yielding about a cup. Remove the corn kernels from the cobs and add them to the bowl with the squash. Finely chop the scallion and incorporate it into the bowl. Halve the tomatoes (or quarter them if they are larger) and add them to the bowl. Mix in the chopped roasted onions, a tablespoon of olive oil, and some salt and pepper. Gently combine all the ingredients.
3. In a small bowl, blend the vinegar with the honey; then, whisk in the remaining 2 tablespoons of olive oil and additional salt and pepper. Pour about two-thirds of the dressing over the salad, taste, and add more if desired. Roughly chop the basil, mix it into the salad, and serve. This salad is great for meal prepping and stays fresh for the next day; it is best enjoyed within 24 hours.

Summary:

• Calories: 941 kcal
• Fat: 71 g
• Protein: 13 g
• Carbs: 77 g
• Potassium: 2161 mg
• Magnesium: 160 mg