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salad
Corn Salad With Tomatoes, Feta and Mint
A no-cook summer salad of fresh corn, ripe tomatoes, feta and mint — the tomatoes' own juice provides all the acidity, no vinegar needed.
Servings 4
Ingredients
- 2 cup raw or cooked corn kernels, from 4 to 6 ears
- 1 ripe tomatoes, cut into fairly small pieces
- 4 oz feta cheese, crumbled, about 1 cup
- 1 cup fresh mint leaves, chopped
- 3 tbsp extra-virgin olive oil
- salt and freshly ground black pepper
Instructions
- 1
Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- 2
Season to taste with salt and pepper. Serve.