This Summer Corn Salad is loaded with fresh corn, tomatoes, feta cheese and fresh basil. It’s delicious and highly addictive. It’s the perfect summer side dish and is going to become a favorite!
This is one of my all-time favorite summer salads . . .it just screams summer.
Fresh corn, fresh basil, tomatoes, feta cheese . . . .Mmmmm!
This salad is so simple to throw together and is so good and actually pretty dang healthy.
This salad is so great for BBQs or picnics. I can’t wait every summer to make this. I absolutely love this salad and hope you will too.
- 4 ears corn, shucked
- 1 (1-pint) cherry or grape tomatoes quartered
- 1/2 cup chopped fresh basil leaves
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 4 ounces crumbled feta cheese
- 2 Tbsp. red-wine vinegar
- 3-4 Tbsp. extra-virgin olive oil (I usually use only 3)
- Kosher salt to taste
- Freshly ground pepper to taste
In a large stockpot, bring water to a boil over high heat. Cook corn until just tender, 5 to 7 minutes. Cool slightly. Cut kernels from cob and place in a medium bowl.
Add tomatoes, basil, onion, parsley, feta, cheese, vinegar, and oil. Toss to combine.
Season with salt and pepper. Refrigerate for at least a couple hours before serving.