A bright and flavorful summer salad featuring sweet corn, juicy tomatoes, creamy feta cheese, and fresh herbs, all tossed in a light lemon and olive oil dressing.
Author:Emma Harper
Prep Time:10 minutes
Cook Time:3 minutes
Total Time:13 minutes
Yield:4 servings 1x
Category:Salad
Method:Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
3 ears fresh corn, kernels removed
2cups cherry tomatoes, halved
1/2cup feta cheese, crumbled
1/4cup red onion, finely diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Bring a pot of water to a boil and cook corn kernels for 2–3 minutes until just tender. Drain and let cool slightly.
In a large bowl, combine corn, cherry tomatoes, feta cheese, red onion, basil, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For extra flavor, grill the corn before cutting off the kernels.
Pairs well with grilled meats or seafood.
Use heirloom tomatoes for a colorful presentation.