Grilled Corn, Tomato, Feta, and Herb Salad
A fresh summer salad featuring charred sweet corn, ripe tomatoes, and creamy feta cheese with a bright lemon-herb dressing. The combination of grilled corn, basil, parsley, and mint creates a vibrant, aromatic dish.
Ingredients
- *3 tablespoons extra-virgin olive oil
- *1 tablespoon fresh lemon juice
- *4 ears sweet corn, husks removed
- *2 pounds ripe tomatoes, cut into bite-size chunks
- *1/4 cup fresh flat-leaf parsley, roughly chopped
- *1/4 cup fresh basil, roughly chopped
- *1/4 cup fresh mint, roughly chopped
- *8 ounces feta cheese, cut into 1/2-inch chunks
- *Kosher salt and freshly ground black pepper to taste
Instructions
- 1
Combine olive oil and lemon juice in a small bowl and whisk to combine. Set aside.
- 2
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- 3
Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Remove corn from grill and allow to rest until cool enough to handle.
- 4
Working one ear at a time, hold the corn vertically inside a large bowl and use a sharp knife to remove the kernels. Discard the cob.
- 5
Add tomatoes, parsley, basil, mint, and feta cheese to the bowl with corn kernels. Whisk the dressing and add it to the bowl.
- 6
Season with salt and pepper and gently fold with clean hands until all the ingredients are incorporated and coated in the dressing. Serve immediately.