Tomato, Corn, Cucumber And Feta Salad
serves 2-4
This summery salad made with bounty from the garden or farmers market goes great with grilled meats, and doesn't require any cooking. Raw corn is surprisingly sweet, and gives the salad great texture.
2 cups corn kernels (thawed and drained if frozen)
1 pint cherry tomatoes, halved
1 medium cucumber, peeled, seeded and diced
4 ounces feta, crumbled
1 tablespoon chopped fresh oregano
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
prep: 15 minutes
total: 15 minutes
large bowl
small bowl
whisk
Prep the first five ingredients and combine them in a large bowl. In a small bowl, whisk together the vinegar, mustard and a sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, whisking constantly until the dressing is emulsified. Add the vinaigrette to the salad a little at a time and toss until the dressing coats (but doesn't drench) the vegetables.
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