Roasted Corn Salad with Lemon-Basil Yogurt Dressing

Last week, I received an enormous box full of Greek yogurt from the sweet ladies over at Chobani so that I could do some experimenting in the kitchen.


Not only do I love eating Greek yogurt on it’s own (so does Coco!), but I’m always looking for ways to incorporate it into a new recipe.

As you can imagine, we (Coco and myself) were pretty stoked when the package arrived. After I unloaded the six huge containers, I realized I better get to cookin’ soon if I plan to have room for anything else in my refrigerator in the near future!

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Later that night, as I lay in bed dreaming up all of the tasty things I could create with the yogurt, a bright and summery salad came to my mind.

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I imagined the slightly sweet aroma of slow roasted tomatoes and corn paired with buttery avocado on top of a bed of crisp romaine and baby spinach.

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Then I dreamt of how good that would taste smothered in a creamy yogurt dressing, bursting with the flavors of fresh basil and tart lemon juice.

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Yep, I may have started drooling on my pillow at that point.

For protein, I added roasted chickpeas and hard-boiled egg, which Brandon and I both loved, but feel free to throw in or leave out whatever you like. Except the roasted tomatoes and corn…and the lemon-basil dressing, those are necessities here, trust me.


Roasted Corn & Tomato Summer Salad with Lemon-Basil Yogurt Dressing

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  • 3 cups romaine, chopped
  • 2 cups baby spinach
  • 1 avocado, diced
  • 1.5 cups cherry or grape tomatoes, halved
  • 1 cup sweet corn, fresh or frozen and defrosted
  • 1/2 red onion (optional)
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry basil
  • 1 teaspoon lemon juice
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 2 eggs, hard-boiled

Lemon Basil Yogurt Dressing

  • 6 ounces (3/4 cup) low-fat Chobani yogurt
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 tablespoon lemon juice (approximately juice of two lemons)
  • 1/4 cup fresh basil, chopped

Makes 2 large salads

Preheat oven to 400°F then heat one tablespoon olive oil in a sauté pan over medium heat. Sauté red onion for several minutes and then remove from heat. In a large bowl, combine tomatoes, onion, and corn along with another tablespoon of olive oil and salt & pepper. Mix well then spread vegetables onto a roasting pan or dish and set aside.

In the same large bowl, combine the rinsed garbanzo beans with one tablespoon olive oil, one teaspoon lemon juice, garlic powder and dried basil. Mix until beans are well coated in the oil and spread onto a second roasting pan.

Place the vegetables and the garbanzo beans in the preheated oven and allow to roast for 20 minutes. *If you prefer your chickpeas extra crunchy, you can roast them for another 10-15 minutes.

While veggies and beans are roasting, prepare the dressing by combining the all of the ingredients listed into a food processor and blend for about a minute or until a liquid texture has formed.

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Place the chopped romaine and baby spinach onto two separate plates and top with diced avocado and hard-boiled egg.

Remove veggies and beans from the oven and allow to cool for a few minutes before dividing on top of each salad.

Drizzle the Lemon-Basil yogurt dressing on top and serve!

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I loved everything about this salad and will definitely be making it again this summer!

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What are your favorite salad toppings for summertime?