Summer Corn Salad
Summer corn salad with tomatoes and feta. So simple, but completely addicting. A naturally gluten-free side and great way to enjoy fresh corn and tomatoes!
Servings 4 servings
- 4 ears fresh corn
- 1-1 1/2 cups grape tomatoes halved
- 1/2 cup feta cheese
- 3 tablespoons red onion finely minced
- 1/4 cup flat-leaf parsley minced
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/2-3/4 teaspoon salt
- 1/2 teaspoon pepper
Bring a large pot of water to a boil. Peel the corn and cook for 3 minutes in the boiling water. Rinse with cool water then pat dry. Slice the corn off the cob into a bowl.
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!
Only fresh corn will work in this recipe. Frozen corn can become soggy.
It is best to serve this salad within 4 hours of making it. It is great if the flavors can blend together a little before serving. So making it 2 hours in advance is ideal!
Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 519mg | Potassium: 422mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1030IU | Vitamin C: 19.5mg | Calcium: 103mg | Iron: 1mg