Ingredients
Units
Scale
Salad
- 4 cups corn kernels (about 4 fresh corn cobs, or use frozen or canned corn)
- 1 cup cherry tomatoes, chopped
- 1 Lebanese cucumber, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons fresh basil, chopped
- 1/2 red onion, finely diced
- 200g fetta, crumbled
Dressing
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- If using fresh corn, slice the kernels from the cobs.
- Add the corn, cherry tomatoes, cucumber, parsley, basil, red onion and fetta to a large bowl.
- In a small jug or jar, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, salt and pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately while the vegetables are crisp and fresh.
Notes
- Fresh corn gives the sweetest flavour, but frozen (thawed) or canned corn works just as well.
- Make the dressing ahead of time and store it in the fridge until you’re ready to serve.
- Add diced avocado or grilled chicken to turn this side salad into a complete meal.
- Toss everything together just before serving for the freshest texture.