Description
A refreshing and vibrant Sweet Summer Corn and Cucumber Salad featuring fresh corn kernels, crisp cucumber, juicy cherry tomatoes, and tangy feta cheese, all tossed in a zesty lemon herb dressing. Perfect for warm-weather meals or as a light side dish.
Ingredients
Scale
Salad
- 2 cups fresh corn kernels (from about 2 ears)
- 1 large English cucumber, diced
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 cup fresh herbs (basil or mint), chopped
Instructions
- Prepare the corn kernels: Shuck the corn by removing the husks and silks, then carefully cut the kernels off the cob using a sharp knife.
- Combine salad ingredients: In a large bowl, add the fresh corn kernels, diced cucumber, finely chopped red onion, halved cherry tomatoes, and crumbled feta cheese. Mix gently to distribute ingredients evenly.
- Make the dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, pepper, and freshly chopped herbs to create a flavorful dressing.
- Toss the salad: Pour the dressing over the salad mixture and gently toss everything together until the salad is well coated with the dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill, enhancing the overall taste experience.
Notes
- For best results, use fresh, sweet corn and ripe cherry tomatoes.
- You can substitute feta cheese with a vegan alternative if desired.
- Adjust salt and pepper to your taste preference.
- Serve chilled for a refreshing summer dish.
- This salad is best eaten within 24 hours for optimal freshness.
