Corn Tomato Feta Salad

Fresh corn tomato and feta salad brings sunshine to any potluck or barbecue spread The salty cheese and lemony dressing brighten every bite while the sweet corn and juicy tomatoes make it the sort of side everyone circles back for This is my go to summertime dish when I spot local corn at the market

Ingredients

• Fresh corn kernels: you want juicy sweet corn straight from the cob if possible makes a huge difference look for plump kernels and bright husks
• Grape tomatoes: halved bursting with sweetness use ripe tomatoes for best flavor if you find heirloom cherry tomatoes the extra color is a bonus
• Green onions: sliced thin add punch and a gentle oniony bite choose green onions with bright tops
• Fresh lemon juice: wakes up all the flavors squeeze your own for the brightest taste
• Olive oil: makes a silky dressing fruity and smooth pick a fresh-tasting olive oil
• Crumbled feta cheese: provides that tangy salty burst use good quality feta preferably blocked and crumbled fresh for best texture
• Salt and pepper: brings all the flavors together taste and adjust as needed I like flaky salt for crunch

Step-by-Step Instructions

Prep the Veggies:

Slice green onions thin halve the grape tomatoes and cut the corn kernels off the cob if using fresh corn Tip to cut corn with minimal mess stand the cob up in a shallow bowl while slicing downward

Make the Dressing:

In a small bowl whisk together lemon juice and olive oil until totally blended The mixture should look creamy and glossy

Toss the Salad:

Combine corn tomatoes and green onions in a large bowl Drizzle over the dressing and gently toss everything together with a big spoon Until all the vegetables are glistening

Add Feta and Season:

Sprinkle crumbled feta over the top and fold in gently so it stays in nice pieces Taste and season with salt and cracked black pepper Add more feta if you like

Serve:

Spoon into a wide shallow dish for the best presentation Serve chilled or at room temperature This is best fresh but holds up for a couple hours

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Store leftovers in an airtight container in the fridge for up to two days The flavors continue to mingle and even sharpen with time Just give it a gentle toss before serving If the salad looks dry add a drizzle of olive oil

Ingredient Substitutions

No fresh corn Use thawed frozen corn Just pat it dry before mixing Try creamy goat cheese instead of feta for a softer texture Red onions or chopped chives work if green onions are out

Serving Suggestions

Pile the salad onto crisp romaine leaves for a picnic style wrap Toss some cooked quinoa or orzo pasta right in to make it a main dish Pairs perfectly with grilled chicken salmon or even simple sandwiches

Cultural Context

Fresh corn salads like this one are staple side dishes across the United States especially in midsummer when produce is at its peak The combination of acid fat and sweet echoes Mediterranean flavors from Greek and Turkish cuisine With feta and lemon the salad nods to those traditions while keeping American simplicity

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Common Questions

→ Can I use canned corn instead of fresh?

Yes, drained canned corn works, though fresh corn provides the best flavor and texture.

→ How long can this salad be refrigerated?

Store leftovers in an airtight container for up to 2 days for best freshness and flavor.

→ What can I use instead of feta cheese?

Try goat cheese for a creamy tang, or queso fresco for a milder taste and crumbly texture.

→ Will this dish become watery after sitting?

Tomatoes release liquid over time; gently stirring before serving helps redistribute flavors.

→ Is this suitable for vegetarians?

Yes, this dish contains only vegetarian-friendly ingredients.

→ Can I add extra vegetables?

Cucumber or diced bell peppers add crunch and extra freshness to the mix.