Grilled Summer Corn and Tomato Salad with Feta and Herbs
Celebrate the very best of the summer growing season with this fresh, bright, and sweet corn and tomato salad. Seasoned with fresh herbs, like mint and basil, and balanced with some creamy feta cheese -- it's what summertime (meal) memories are made of!
Ingredients
- 3 ears corn, shucked
- 1 tablespoon cooking oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 2 tablespoons chopped basil, packed
- 2 tablespoons chopped mint, packed
- 1 lb tomatoes, cut into large chunks
- ¼ cup feta cheese
- Optional: extra mint and basil, to serve
Instructions
- Preheat your grill to medium-high heat. Rub the oil over the corn and then place it on your bbq. Grill the corn for 10 minutes, turning it a couple of times.3 ears corn, 1 tablespoon cooking oil
- While the corn is grilling, prepare the dressing. In a medium-sized bowl, whisk the balsamic vinegar, olive oil, dijon mustard, and garlic until it is smooth and creamy.3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon dijon mustard, 1 clove garlic
- When the corn is cooked and has cooled enough to touch, cut off the kernels. Add the corn, basil, and mint to the bowl with the dressing and mix well.2 tablespoons chopped basil, 1 lb tomatoes, 2 tablespoons chopped mint
- Arrange the tomatoes on a platter and slightly season them with salt and pepper. Sprinkle the corn over the top then finish with the goat cheese.¼ cup feta cheese
Serving: 1 serving = ⅙ of the recipe, Calories: 123kcal, Carbohydrates: 5g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 87mg, Potassium: 208mg, Fiber: 1g, Sugar: 3g, Vitamin A: 764IU, Vitamin C: 11mg, Calcium: 47mg, Iron: 0.5mg