Haunted Harvest with Twisted Mint Cocktail
5 minutes
|
2 Servings
Grilled Corn, Tomato, Feta, and Herb Salad Recipe
20 minutes
|
Yield:
6 Servings
Celebrate summer with this delicious Grilled Corn, Tomato, Feta, and Herb Salad! Serve as a side dish with grilled meats, fish, or as a refreshing salad on its own.
Ingredients
- 4 ears of corn, husks removed
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh flat-leaf Soli Organic Italian Parsley leaves
- 1/4 cup chopped fresh Soli Organic Basil leaves
- 1/4 cup chopped fresh Soli Organic Mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Directions
- Preheat your grill to medium-high heat. Place the ears of corn directly on the grill and cook, turning occasionally, until the corn is lightly charred and tender, about 8-10 minutes. Remove from the grill and let cool.
- Once the corn has cooled, stand each ear upright on a cutting board and use a sharp knife to cut the kernels off the cob. Place the kernels in a large mixing bowl.
- Add the halved cherry tomatoes, crumbled feta cheese, and chopped fresh herbs to the bowl with the corn.
- In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and gently toss to combine. Season with salt and pepper to taste.
- Let the salad sit for at least 10 minutes to allow the flavors to meld together. You can also refrigerate it for a couple of hours to serve it chilled.
Gallery
