Go Back
Corn, Tomato, and Feta Salad

Refreshing Corn, Tomato, and Feta Salad for Summer Vibes

Enjoy this vibrant Corn, Tomato, and Feta Salad that's quick to prepare and perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Fresh corn kernels Fresh is preferred, frozen can be substituted.
  • 1 cup Grape tomatoes Halve for better flavor.
  • 3 tablespoons Green onions Can substitute with chives or red onions.
  • 1 cup Feta cheese Adjust crumbled amount to taste.
  • Salt and pepper Customize to preference.
For the Dressing
  • 3 tablespoons Fresh lemon juice Lime juice can be used as an alternative.
  • 3 tablespoons Olive oil Avocado oil is a lighter alternative.

Equipment

  • mixing bowl
  • Small bowl
  • whisk

Method
 

Step-by-Step Instructions for Corn, Tomato, and Feta Salad
  1. Gather all your ingredients. If using fresh corn, boil it for about 5 minutes until tender, then cool and remove the kernels from the cob. Halve grape tomatoes and slice green onions.
  2. In a medium mixing bowl, combine fresh corn kernels, halved grape tomatoes, and sliced green onions. Gently fold to mix.
  3. In a small bowl, whisk together fresh lemon juice and olive oil until emulsified. Adjust acidity to preference.
  4. Drizzle the dressing over the salad mixture and gently toss to combine.
  5. Fold in crumbled feta cheese without mashing, then season with salt and pepper to taste.
  6. Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Notes

Use fresh ingredients for the best flavor. Allow the salad to chill for better flavor melding.