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
  1. 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.
  2. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tomato-corn-and-feta-salad/