Summer Corn and Feta Salad
A refreshing Summer Corn and Feta Salad perfect for warm weather.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the husked corn and cook for 3-5 minutes, or until tender. Remove the corn from the pot and let it cool.
- Once cooled, cut the kernels off the cob and set aside.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, and corn kernels.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Add the crumbled feta cheese and fresh basil to the salad, and toss lightly to incorporate.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- This salad can be made ahead of time for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg