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–+ servings
Jennifer Johnson

Corn, Tomato, and Feta Salad: A Refreshing Delight!

A refreshing salad made with fresh corn, cherry tomatoes, and crumbled feta cheese, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh corn kernels about 4 ears of corn
  • 2 cups cherry tomatoes halved
  • 1 cup crumbled feta cheese
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the fresh corn kernels, cherry tomatoes, crumbled feta cheese, red onion, and chopped basil.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.
  3. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
  5. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 25mgSodium: 300mgFiber: 2gSugar: 3g

Notes

  • For added crunch, consider adding 1/2 cup of diced cucumber or bell pepper.
  • Substitute the feta cheese with goat cheese for a different flavor profile.

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