Description
A refreshing summer salad made with fresh corn, cherry tomatoes, feta cheese, and a zesty dressing.
Ingredients
Scale
- 6 ears of fresh corn, shucked
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 8 ounces feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: 1 jalapeño, seeded and finely diced
Instructions
- Grill or boil the corn.
- Stand each ear of corn upright on a cutting board and carefully cut the kernels off the cob with a sharp knife. Place kernels in a large bowl.
- Halve the cherry tomatoes and add to the bowl. Thinly slice the red onion and add to the bowl. If using jalapeño, seed and finely dice it, then add to the bowl. Chop the fresh basil leaves and add to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- Pour the dressing over the corn, tomatoes, red onion, jalapeño (if using), and basil in the large bowl. Gently toss to coat evenly. Crumble the feta cheese over the salad and gently toss again to incorporate the feta.
- Taste the salad and adjust the seasonings as needed.
- Serve immediately or chill for later. If chilling, add the feta just before serving.
Notes
- For a spicier kick, adjust the amount of jalapeño used.
- Chilling the salad enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg