Tomato, Corn, Cucumber And Feta Salad
serves 2-4
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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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