Fresh Corn, Tomato and Feta Salad

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It’s Labor Day! Labor Day is a signal that summer is coming to an end. It’s time for one last BBQ hurrah. There are so many delicious and seasonal wonders to partake of during this time. (Or just eat, if you don’t want to be too hoity toity.)

This salad should belong in the dictionary under the title summer harvest (that’s not in the dictionary, though, is it.)

Fresh corn, tomato and feta salad

Two of my very favorite things in the entire universe are seasonal fresh corn and tomatoes straight off the vine. This salad takes the best tastes of summer and combines them into the most delicious salad of all time. I’m serious. It doesn’t look like much, in fact I’ve taken it to many many potluck barbecues and watched people pass it by. But then one person tries it and exclaims, “Hey this is amazing, seriously really good.” And then more and more people give it a try and realize it’s killer. Then it’s all gone.

It’s pretty easy to make too. Remember when I instructed you all in grilling corn?  If not, here’s a review. Grill yourself 4-6 ears of fresh corn. (4 if they are on the big side, 6 if they are on the wee side.) You want to get a few grill marks on the corn, so don’t be shy.  Let them cool a bit, so you don’t loose any fingers when you attempt to husk them. Get them husked. It’s a messy job, so I always do that outside. Then it’s time to cut the corn off the cob.Fresh Corn tomato and feta salad

A while ago, I saw a tip for cutting corn off of the cob and it makes it a much tidier job.

Fresh corn, tomato and feta salad

The trick is a good ‘ole bundt pan. Place one end of the corn on the middle portion of the pan, then carefully cut the kernels off the cob. The kernels will fall into the pan nice and neat and you won’t have them flying all over the place.

Fresh corn, tomato and feta salad

Then cut a bunch of cherry or grape tomatoes in half. Isn’t this picture just the best? My mom grew these babies. They are pretty much like candy.

Fresh corn, tomato and feta salad

Toss the corn and tomatoes together. Try to separate the kernels just a bit.

Then you will make a dressing. I love the flavors of rosemary and I have a little rosemary plant in my garden, so it’s perfect!

Fresh corn, tomato and feta salad

Chop up fresh rosemary very finely.

Fresh corn, tomato and feta salad

In a little bowl combine balsamic vinegar, a little oil, a little salt, a little pepper and the rosemary. Give it a quick whisk. The tanginess of the vinegar offsets the sweetness in the corn and tomatoes perfectly.

Fresh corn, tomato and feta salad

Pour it over the tomatoes and corn. Toss gently to coat.

 

Now add a little feta and a bit of chopped basil and toss once again. Taste it and add more salt or pepper as you like.

fresh corn, tomato and feta salad

Voila. Summer harvest in a bowl.

Fresh Corn, Tomato and Feta Salad

Serving Size: Feeds 6-8 as a sidedish

Fresh Corn, Tomato and Feta Salad

Ingredients

  • 4-6 fresh ears of corn (4 if they are large, 6 if they are smaller)
  • 2 pints fresh cherry or grape tomatoes, cut in half
  • 1 cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil or other oil
  • 1/2- 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped or chiffonade fresh basil

Instructions

  1. Cook corn by placing it on a preheated grill turned down to medium heat for 20-25 minutes, turning often. The outside will turn a charred color, but that is okay.
  2. Let it cool a bit, then husk the corn and cut the kernels from the cob. Separate the kernels a bit.
  3. Toss gently with halved tomatoes.
  4. Make dressing by whisking together vinegar, oil, rosemary, salt and pepper. Drizzle over corn and tomatoes and toss gently to coat.
  5. Add feta cheese and basil to salad and toss again gently.
http://eatthinkbemerry.com/2015/09/fresh-corn-tomato-and-feta-salad/

Recipe source: I honestly can’t remember

 

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Comments

  1. jane randall says

    I can vouch for this salad. It truly is DELICIOUS! However, I am not a barbecue-grill-owner but I still want to make this salad for myself. Is there a good alternate way to cook the corn?

    • AnitaAnita says

      I would suggest cooking it like you normally do, then you can drizzle just a tiny bit of oil over the shucked corn and put it under the broiler for a few minutes, turning them as they blister and brown a little.

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