Tomato, Corn, and Feta Salad
Yields: Makes 6 to 8 servings
Ingredients
- 4 ears yellow corn, shucked
- 1 large red onion, cut into ¼-inch-thick slices
- 2 heirloom tomatoes, chopped
- 2 cups grape tomatoes, halved
- 1 large jalapeño, seeded and thinly sliced
- 1 English cucumber, chopped
- 1 cup chopped fresh basil
- 1 (4-ounce) package feta cheese, crumbled
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, grated
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Instructions
- Heat a large cast-iron grill pan over medium-high heat. Add corn, and cook, turning frequently, for 6 minutes; add onion, and cook, turning corn and onion frequently, until charred on all sides, about 2 minutes. Remove from pan, and let cool slightly; cut kernels off cob, and place in a large bowl. Chop onion, and add to corn. Add all tomatoes, jalapeño, cucumber, basil, and feta, tossing until combined.
- In a small bowl, stir together oil, lemon zest and juice, vinegar, mustard, garlic, salt, and black pepper until combined. Toss corn mixture with desired amount of dressing.
