Introduction: Want a Salad That Screams Summer?
Have you ever tasted a dish that feels like a sunny day in every bite? Imagine sweet, juicy corn, ripe tomatoes, and creamy feta cheese all tossed together in a zesty dressing. This Corn, Tomato, and Feta Salad is your ticket to a fresh, vibrant side dish that’s perfect for barbecues, picnics, or even a quick lunch. It’s so easy to make, you’ll wonder why you haven’t been eating it all summer long! Ready to whip up a salad that’s bursting with flavor and takes just minutes? Let’s dive in and make this colorful, delicious recipe together!
Overview: Why Corn, Tomato, and Feta Salad is a Must-Try
This Corn, Tomato, and Feta Salad is like summer on a plate—bright, fresh, and full of flavor. It’s a simple mix of sweet corn, juicy tomatoes, and tangy feta, brought together with a lemony dressing that makes everything pop. What makes it special? It’s super quick to make, healthy, and versatile enough to pair with any meal. Whether you’re serving it at a backyard cookout or enjoying it as a light snack, this salad is a guaranteed hit.
- Time Requirement: About 15 minutes total (10 minutes prep, 5 minutes to mix).
- Difficulty Level: Super easy! No cooking required—just chop, mix, and serve.
- Why It’s Special: It’s healthy (packed with veggies and light dressing), quick to throw together, and endlessly customizable for any taste.
This recipe is perfect for busy days when you want something fresh and delicious without spending hours in the kitchen. Let’s get to it!
Essential Ingredients
Here’s what you need to make this bright and tasty Corn, Tomato, and Feta Salad. Each ingredient adds its own magic to create a perfect balance of flavors and textures.
- Fresh Corn Kernels (4 cups): Sweet and crunchy, fresh corn is the star of this salad. Use corn cut straight from the cob for the best flavor.
- Grape Tomatoes (2 cups, halved): These add juicy sweetness and a pop of color. Cherry tomatoes work too!
- Green Onions (1/3 cup, sliced): Bring a mild, fresh onion flavor and a bit of crunch.
- Fresh Lemon Juice (1/4 cup): Adds a bright, tangy zing that ties everything together.
- Olive Oil (1/4 cup): Creates a smooth, light dressing with a rich taste.
- Crumbled Feta Cheese (1/2 cup, or more to taste): Adds creamy, salty goodness that pairs perfectly with the sweet corn and tomatoes.
- Salt and Pepper (to taste): Enhances all the flavors and lets you adjust to your liking.
Substitutions and Variations
- Corn: Use frozen corn (thawed) or canned corn (drained) if fresh isn’t available. Grilled corn adds a smoky twist.
- Tomatoes: Swap grape tomatoes for diced Roma or heirloom tomatoes for a different look.
- Green Onions: Try red onion or chives for a similar flavor with a different vibe.
- Lemon Juice: Lime juice or white wine vinegar can replace lemon juice for a slightly different tang.
- Feta: Use goat cheese, queso fresco, or vegan feta for a dairy-free option.
- Olive Oil: Avocado oil or a mild vegetable oil works in a pinch.
Step-by-Step Instructions
This Corn, Tomato, and Feta Salad is so easy, you’ll have it ready in no time! Here’s how to make it.
Step 1: Prep the Ingredients
- If using fresh corn, cut the kernels off 4–5 cobs (to make 4 cups). No need to cook—fresh corn is sweet and crunchy raw!
- Halve 2 cups of grape tomatoes.
- Slice 1/3 cup of green onions thinly.
- Juice fresh lemons to get 1/4 cup of juice (about 1–2 lemons).
Tip: To cut corn off the cob, stand the cob upright in a wide bowl and use a sharp knife to slice downward. This keeps the kernels from flying everywhere!
Step 2: Mix the Salad
- In a medium bowl, combine the corn kernels, halved grape tomatoes, and sliced green onions.
- Pour in 1/4 cup lemon juice and 1/4 cup olive oil.
- Gently stir everything together until well mixed.
Tip: Use a big spoon to mix so you don’t crush the tomatoes.
Step 3: Add the Feta
- Sprinkle 1/2 cup crumbled feta cheese over the salad (add more if you love feta!).
- Gently fold the feta into the salad to keep it crumbly and evenly distributed.
- Add salt and pepper to taste—start with a pinch of each and adjust as needed.
Tip: Taste as you go to get the salt and pepper just right for you.
Step 4: Serve
- Serve immediately for the freshest flavor, or chill in the fridge for up to 2 hours to let the flavors meld.
- Give it a quick stir before serving if it’s been chilled.
Assembly: Building the Perfect Salad
Assembling this Corn, Tomato, and Feta Salad is a breeze, but a few tips make it look and taste amazing:
- Start with a Big Bowl: Use a medium-sized bowl to give you plenty of room to mix without squashing the ingredients.
- Combine Veggies First: Mix the corn, tomatoes, and green onions before adding the dressing to spread them out evenly.
- Add Dressing Gradually: Pour in the lemon juice and olive oil slowly, tossing as you go, to coat everything without making it soggy.
- Fold in Feta Last: Add the feta at the end and fold gently so it stays crumbly and doesn’t smear into the dressing.
Presentation Tips:
- Serve in a clear glass bowl to show off the bright colors.
- Garnish with a few extra green onion slices or a sprinkle of feta on top.
- Use a large spoon for serving to scoop up all the goodies in every bite.
Storage and Make-Ahead Tips
This salad is best fresh, but here’s how to keep it tasting great if you need to store it or prep ahead:
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 2 days. The tomatoes may release some juice, so give it a stir before serving.
- Don’t freeze—the fresh veggies and feta will get watery and lose their texture.
- Reheating: No reheating needed! This salad is served cold or at room temperature.
- Make-Ahead Tips:
- Prep the corn, tomatoes, and green onions up to a day ahead and store separately in the fridge.
- Mix the lemon juice and olive oil dressing up to 2 days ahead and keep in a sealed container in the fridge.
- Assemble the salad (without feta) a few hours before serving and chill. Add the feta just before serving to keep it fresh and crumbly.
Tip: If making ahead, store the green onions separately and add them at the last minute to keep them crisp.
Recipe Variations
This Corn, Tomato, and Feta Salad is super easy to customize. Here are some fun ways to mix it up:
- Grilled Corn Version: Grill the corn cobs before cutting off the kernels for a smoky, charred flavor.
- Mediterranean Twist: Add diced cucumber, kalamata olives, and a pinch of dried oregano for a Greek-inspired salad.
- Spicy Kick: Toss in a finely chopped jalapeño or a dash of red pepper flakes for some heat.
- Herb Lover’s Mix: Add fresh herbs like basil, parsley, or cilantro for extra freshness.
- Protein Boost: Mix in chickpeas, black beans, or grilled chicken to make it a main dish.
Tip: Try swapping half the feta for crumbled goat cheese for a creamier, tangier vibe.
Conclusion: Make It, Love It, Share It!
This Corn, Tomato, and Feta Salad is your new go-to for a quick, fresh, and flavorful dish. It’s perfect for summer barbecues, potlucks, or even a light lunch at home. With just a few ingredients and minutes of prep, you can create a salad that’s as pretty as it is tasty. Play around with the variations, add your favorite ingredients, and make it your own. Grab your bowl, toss it together, and enjoy the taste of summer! What’s your favorite way to spice up this salad? Share your ideas in the comments!
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Corn, Tomato, and Feta Salad
Description
Have you ever tasted a dish that feels like a sunny day in every bite? Imagine sweet, juicy corn, ripe tomatoes, and creamy feta cheese all tossed together in a zesty dressing. This Corn, Tomato, and Feta Salad is your ticket to a fresh, vibrant side dish that’s perfect for barbecues, picnics, or even a quick lunch.
Ingredients
Here’s what you need to make this bright and tasty Corn, Tomato, and Feta Salad. Each ingredient adds its own magic to create a perfect balance of flavors and textures.
- Fresh Corn Kernels (4 cups): Sweet and crunchy, fresh corn is the star of this salad. Use corn cut straight from the cob for the best flavor.
- Grape Tomatoes (2 cups, halved): These add juicy sweetness and a pop of color. Cherry tomatoes work too!
- Green Onions (1/3 cup, sliced): Bring a mild, fresh onion flavor and a bit of crunch.
- Fresh Lemon Juice (1/4 cup): Adds a bright, tangy zing that ties everything together.
- Olive Oil (1/4 cup): Creates a smooth, light dressing with a rich taste.
- Crumbled Feta Cheese (1/2 cup, or more to taste): Adds creamy, salty goodness that pairs perfectly with the sweet corn and tomatoes.
- Salt and Pepper (to taste): Enhances all the flavors and lets you adjust to your liking.
Substitutions and Variations
- Corn: Use frozen corn (thawed) or canned corn (drained) if fresh isn’t available. Grilled corn adds a smoky twist.
- Tomatoes: Swap grape tomatoes for diced Roma or heirloom tomatoes for a different look.
- Green Onions: Try red onion or chives for a similar flavor with a different vibe.
- Lemon Juice: Lime juice or white wine vinegar can replace lemon juice for a slightly different tang.
- Feta: Use goat cheese, queso fresco, or vegan feta for a dairy-free option.
- Olive Oil: Avocado oil or a mild vegetable oil works in a pinch.
Instructions
Step 1: Prep the Ingredients
- If using fresh corn, cut the kernels off 4–5 cobs (to make 4 cups). No need to cook—fresh corn is sweet and crunchy raw!
- Halve 2 cups of grape tomatoes.
- Slice 1/3 cup of green onions thinly.
- Juice fresh lemons to get 1/4 cup of juice (about 1–2 lemons).
Tip: To cut corn off the cob, stand the cob upright in a wide bowl and use a sharp knife to slice downward. This keeps the kernels from flying everywhere!
Step 2: Mix the Salad
- In a medium bowl, combine the corn kernels, halved grape tomatoes, and sliced green onions.
- Pour in 1/4 cup lemon juice and 1/4 cup olive oil.
- Gently stir everything together until well mixed.
Tip: Use a big spoon to mix so you don’t crush the tomatoes.
Step 3: Add the Feta
- Sprinkle 1/2 cup crumbled feta cheese over the salad (add more if you love feta!).
- Gently fold the feta into the salad to keep it crumbly and evenly distributed.
- Add salt and pepper to taste—start with a pinch of each and adjust as needed.
Tip: Taste as you go to get the salt and pepper just right for you.
Step 4: Serve
- Serve immediately for the freshest flavor, or chill in the fridge for up to 2 hours to let the flavors meld.
- Give it a quick stir before serving if it’s been chilled.
FAQs
1. Can I use frozen or canned corn?
Yes! Thaw frozen corn or drain canned corn well. Fresh corn is sweetest, but these work great in a pinch.
2. Is this salad healthy?
Totally! It’s packed with veggies (corn and tomatoes), uses a light olive oil and lemon juice dressing, and has just enough feta for flavor without being heavy. It’s low in calories and full of vitamins.
3. Can I make it vegan?
Yes! Swap the feta for a vegan cheese or skip it and add avocado or chickpeas for creaminess.
4. How do I keep the salad from getting soggy?
- Don’t add the dressing too early—mix it just before serving or a few hours ahead.
- Drain any excess liquid from the tomatoes if prepping ahead.
- Serve within 2 days for the best texture.
5. Can I make this ahead?
Yes! Prep the ingredients a day ahead and store separately. Assemble the salad (without feta) up to 2 hours before serving, then add the feta at the end.
6. How long does it last in the fridge?
It stays fresh in an airtight container for up to 2 days. Stir gently before serving to mix in any juices.
7. Can I freeze this salad?
Freezing isn’t recommended. The fresh veggies and feta will get mushy and watery when thawed.
8. What goes well with this salad?
It’s awesome with grilled meats, burgers, or fish. It also makes a great side for sandwiches or a light lunch with crusty bread.
This Corn, Tomato, and Feta Salad is quick, healthy, and perfect for any occasion. Enjoy making it your own!