Summer Corn and Tomato Salad with Feta
This no-cook salad captures peak summer flavor with sweet raw corn, juicy cherry tomatoes, creamy feta, and a bright lemon-garlic dressing. Ready in just five minutes, it's the perfect side dish, light lunch, or topping for grilled proteins.
Equipment
- Cutting board
- Sharp chef’s knife
- Large mixing bowl
- Small bowl or jar
- whisk or fork
- Serving bowl or platter
Ingredients
- 4 ears fresh sweet corn, husks and silk removed
- 1 pint cherry or grape tomatoes, halved
- 4 ounces feta cheese, crumbled preferably from a block
- ¼ cup fresh basil leaves, chiffonade
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Stand each ear of corn upright on a cutting board. Using a sharp knife, cut the kernels off the cob from top to bottom. Collect the kernels in a large bowl.
- Halve the cherry or grape tomatoes and add them to the bowl with the corn.
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasoning.
- Pour the dressing over the corn and tomatoes. Add the crumbled feta and most of the basil. Gently toss everything together until evenly coated, being careful not to overmix so the feta stays in distinct chunks.
- Transfer the salad to a serving bowl or platter. Sprinkle the remaining basil on top. Serve immediately, or let sit at room temperature for 15 minutes to allow flavors to meld.
Notes
For the best texture, use corn picked within the last day or two. If using frozen corn, thaw and pat dry completely before using. Feta is naturally salty, so add salt sparingly at first and adjust after mixing. This salad can be stored in the refrigerator for up to 2 days, but is best served fresh. Variations: add diced avocado, cooked black beans, or 1/4 cup thinly sliced red onion. For a Mediterranean twist, add olives and capers. To make it a meal, fold in cooked orzo or quinoa.