Tomato, Corn, Cucumber And Feta Salad
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 15 minutes
total: 15 minutes
tools
large bowl
small bowl
whisk
instructions
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.
Comments
Maggie Says: July 09, 2009 at 05:12 PM
Delicious! So perfect for our awful 100+ degree days.
Says: June 10, 2009 at 04:34 PM
I've been wanting to make a corn and avocado salad, so I did a little adjusting. Omited the cucumber and oregano, used avocado instead and added fresh lime juice when I dressed the salad. This is my new favorite summer salad!
whatcolormeg Says: May 20, 2009 at 04:24 PM
Definitely one of my favorites, as it tends to go with lots of Indian and Greek dishes. If you're going to try this one, I recommend doubling the dressing mix. You may not need all of it, but 2 tablespoons of olive oil won't stand up to 4 ounces of feta. Also, a dash of cinnamon into the dressing makes this a perfect side for any Indian dish.
Says: June 28, 2007 at 09:23 AM
This sounds delicous and sooo very summery! Going to try it tonight.