Corn and Tomato Salad
Nothing quite says summer like a corn and tomato salad. For a bit of a Greek spin to my corn salad, I like to add some red onion, red bell pepper, loads of feta and herbs. I tend to stick with basil and mint because they work perfectly together and add even more brightness to the salad.
This isn’t a large batch salad recipe. I feel that things like red wine vinegar and red onions become to harsh after a couple of days in the fridge and one of the great things about this corn salad is that not a single ingredient overpowers the other. However, if you need a larger salad, it’s pretty easy to double or triple this one.
For a complete summer or spring meal, give this butterflied lemon, garlic and herb chicken a try.
Corn and Tomato Salad with Feta, Red Onion, Red Bell Pepper
- 2 ears of corn
- 2-3 vine ripe tomatoes
- 1/2 small red bell pepper
- 1/4 of a small red onion
- 1/4 cup of crumbled feta cheese
- 1 teaspoon olive oil
- 1 tablespoon of red wine vinegar
- 1/4 cup of chopped herbs like basil and mint
- Pinch of salt
- You can either grill, broil, bake or boil the corn. I prefer to turn the grill onto high and cook for about 6-8 minutes so it gets slightly charred.
- While the corn is cooking, prepare the other ingredients. Slice both the red bell pepper and red onion. Then you'll cut the slices in half. Next up is the tomato. Cut into quarters and remove the seeds. Then slice. They'll be about the same size as the pepper and onion. Finish chopping the herbs.
- Once the corn is cooked, let it cool a bit and then cut the kernels of the cob.
- Place all of the ingredients in a bowl and mix well. Then add a pinch of salt and mix some more.