Description
This Corn Tomato and Feta Salad is a fresh, vibrant summer side made with sweet corn, juicy cherry tomatoes, tangy lemon juice, olive oil, and creamy feta cheese. It’s quick, colorful, and perfect for BBQs, potlucks, or easy weeknight dinners.
Ingredients
Scale
- 4 cups fresh corn kernels
- 2 cups grape tomatoes, halved
- 1/3 cup sliced green onions
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup crumbled feta cheese (add more to taste)
- Salt and pepper, to taste
Instructions
- In a medium mixing bowl, combine the corn kernels, halved grape tomatoes, and sliced green onions.
- Pour in the fresh lemon juice and olive oil. Stir until everything is evenly coated.
- Gently fold in the crumbled feta cheese.
- Season with salt and pepper to taste.
- Serve immediately or chill for 15–30 minutes before serving for enhanced flavor.
Notes
- You can use frozen corn (thawed and drained) if fresh corn isn’t available.
- For extra flavor, lightly char the corn in a skillet before mixing.
- Add fresh basil, avocado, or cucumber for a fun variation.
- Best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg