FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA
Make and share this Pan-Roasted Corn Salad With Tomatoes and Feta recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Holiding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
- In a large nonstick saute pan over medium-high heat, warm half the butter and 1 tablespoons of the olive oil until nearly smoking. Add half the garlic and saute, stirring constantly, 20 to 30 seconds. Add half of the corn and saute, stirring occasionally, until golden and just tender, 3 - 4 minutes. Add half the thyme and green onions and saute for 1 minute more. Season with salt and pepper and transfer to a large bowl, Repeat with the remaining butter, 1 tablespoons of the oil and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
- In another bowl, combine the tomatoes, cheese, the remaining 2 tablespoons oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.
Nutrition Facts : Calories 312.3, Fat 22.7, SaturatedFat 9.8, Cholesterol 45.9, Sodium 455.3, Carbohydrate 22.1, Fiber 3.1, Sugar 7.1, Protein 9.3
HEIRLOOM TOMATO, CORN, AND FETA SALAD
Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.
Provided by wolfnet
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
- While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
- Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
- Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
- Let marinate at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g
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CORN SALAD WITH FETA (EASY!) - MEANINGFUL EATS
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- Add the remaining ingredients and toss to combine. Refrigerate until ready to serve. The salad can be prepared up to 4 hours before serving. Enjoy!
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