Summer Corn Salad with Feta
This simple summer corn salad with feta includes olives, chickpeas, thinly sliced onion, cucumber and bright cherry tomatoes! With fresh mixed greens and a 3-ingredient Greek dressing, It’s the freshest, tastiest and prettiest summer salad you’ll ever make!
Servings: 8 people
Calories: 143kcal
Equipment
- 1 sharp knife and cutting board
- 1 pot - for boiling 2 ears of corn
Ingredients
For the Salad
- 2 ears corn - shucked
- ½ cucumber - sliced
- ½ medium red onion - thinly sliced
- ½ cup kalamata olives - sliced in half
- ⅔ cup cherry tomatoes - sliced in half
- 5 oz. mixed greens
- ½ cup chickpeas
- 4 oz. feta
For The (Optional) Dressing
- 2 tbsp. red wine vinegar
- 4 tbsp. olive oil
- 1 tsp. dijon mustard
Instructions
- Bring a pot of water to a rolling boil and boil 2 ears of corn for 5 minutes. Remove and refrigerate while you slice and prepare other ingredients.
- Remove corn from the refrigerator. Slice as close to the husk as you can (without cutting into the husk) to create big, tasty chunks. Carefully set them aside.
- Layer the Salad. Add 5 oz. mixed greens to the salad bowl, then add sliced cucumber, sliced olives, sliced red onion, half of the feta, half of the sliced corn, half of the sliced tomatoes and ½ cup chickpeas.
- (Optionally) mix 2 tbsp. red wine vinegar, 4 tbsp. olive oil and 1 tsp. dijon mustard for dressing.
- Mix everything together, then carefully place the rest of the corn on top and evenly distribute the rest of the cherry tomatoes. Pour dressing, then sprinkle the salad with the rest of the feta.
Notes
1. This salad can be assembled a full 3 hours ahead of serving, as long as it’s refrigerated, covered with cellophane and you don’t add the dressing until just before serving.
2. All ingredients can be sliced and prepped up to 24 hours ahead of time if you keep everything in sealed, refrigerated containers.
3. This recipe will stay perfectly tasty for 2 days if kept in a refrigerated, sealed container.
4. I used fresh chamomile flowers in this salad. If you would like to add this little flower too, and you can’t find fresh, edible flowers in your area, you can grow them yourself! Plant these seeds in a bright spot in late spring or summer, and they should begin to sprout in about 3 weeks!
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 4oz. | Calories: 143kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 308mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 1mg