I threw this summer salad together for a pool and barbecue day with my girlfriends last week. Not only is it aesthetically pleasing with its bright, summery colors, its packed full of tons of fresh veggies, many of which you can find in your own vegetable garden!
We started our vegetable garden from seed this year, all heirloom varieties from Baker Creek Heirloom Seed Company. It was a rather ambitious garden, so I’m quite pleased with how well its producing so far. Because it is now flourishing, we’ve got an abundance of cherry tomatoes! (You might have noticed their beauty in my last post here.) They were the perfect tasty addition to this salad and also add a beautiful pop of color.
I love to spice up my salads and slaws with freshly diced jalapeños, but if that’s a bit spicy for your preference, you can remove all the stems and seeds to slightly reduce the spice, or omit the jalapeño entirely for no spice. The Jalapeño can also be substituted with a bell pepper.
The dressing for this salad is a simple oil and vinegar mixture. The 2 tablespoon measurement is an approximation, but the amount of oil and vinegar needed is pretty easy to eyeball if you want to scale up or down the size of your salad.
This is a great make ahead dish. If you do decide to make ahead, refrigerate covered over night with all the ingredients EXCEPT the feta and mint. The salad will be more fresh and crunchy if you add those two ingredients right before serving.
Comment down below some of the recipes you’ve created from your vegetable garden this year!
Summer Corn Salad
- 4 cobs corn
- 12 oz cherry tomatoes
- 1/2 red onion
- 1 jalapeno
- 1 bunch mint
- 1 bunch cilantro
- 6 oz feta cheese
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 cucumber
Add the corn to a large pot and cover with water. Bring to a boil over high heat and continue to boil for 10 minutes or until corn is soft when poked with a fork. Drain and set aside to cool.
Halve, core, and seed the jalapeno. (Leave the ribs and seeds if you prefer more heat.) Halve, peel, and dice the onion. Halve the cherry tomatoes and cut the cucumber into 1/2 inch cubes.
Mince the mint and cilantro until you have about 1/4 cup of each.
When the corn has cooled, cut the kernels from the cob. In a large bowl, combine corn, onion, jalapeno, cucumber, tomatoes, cilantro and mint. Stir to combine. Add the olive oil and white wine vinegar and stir until evenly coated. Season generously with salt and pepper. Add the feta cheese just before serving.
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