Fresh Tacos with Cilantro
30 minutes
|
4 servings
Grilled Corn, Tomato, Feta, and Herb Salad
45 minutes
|
Yield:
4 Servings
This vibrant salad bursts with the fresh flavors of summer. Juicy grilled corn, sweet tomatoes, and creamy feta cheese create a delightful textural contrast, while a trio of fragrant Soli Organic herbs – Basil, Mint, and Parsley – adds a touch of aromatic magic. It's a simple yet impressive dish perfect for a light lunch, a refreshing side dish, or a potluck crowd-pleaser.
Ingredients
- For the salad:
- 4 ears fresh corn on the cob, husks removed and silks cleaned
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 large tomatoes, sliced
- 8 ounces crumbled feta cheese
- 1/4 cup chopped fresh Soli Organic Basil leaves
- 1/4 cup chopped fresh Soli Organic Mint leaves
- 1/4 cup chopped fresh Soli Organic Parsley leaves
- For the optional lemon vinaigrette (recommended):
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Pinch of salt and freshly ground black pepper
Directions
- Prep the corn: Preheat your grill to medium-high heat. Brush the corn on the cob with olive oil and sprinkle with garlic powder, salt, and pepper.
- Grill to perfection: Place the corn directly on the preheated grill. Grill for 8-10 minutes, turning occasionally, until the kernels are golden brown and tender.
- Cool and cut: Once cooked, remove the corn from the grill and let it cool slightly. Once cool enough to handle, cut the kernels off the cob.
- Assemble the salad: In a large bowl, combine the grilled corn kernels, sliced tomatoes, crumbled feta cheese,chopped Soli Organic Basil leaves, Soli Organic Mint leaves, and Soli Organic Parsley leaves.
- Dressing time (optional): In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create a simple lemon vinaigrette (optional). Drizzle the desired amount of dressing over the salad or serve it on the side for individual customization.
- Toss and serve: Gently toss the salad to combine all ingredients and flavors. Serve immediately and enjoy the delightful summer symphony on your plate!
For a smokier flavor, soak the corn husks in water for 30 minutes before grilling. Wrap the corn cobs in the soaked husks before placing them on the grill. Peel the husks back just before serving.
If you don’t have a grill, you can roast the corn in a preheated oven at 400°F (200°C) for 20-25 minutes, turning occasionally, until golden brown.
This salad is all about fresh flavors. Use the ripest and most flavorful tomatoes you can find.
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the freshness of the herbs and tomatoes might diminish slightly.
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