Corn and Tomato Salad

We eat a lot of salads around here.  When the family was here for the holiday week-end recently, I sometimes served three salads as side dishes to the main entree.  My daughter-in-law Josie let me borrow one of her favorite cookbooks called Love and Lemons.  It’s a beautiful cookbook loaded with recipes using fresh ingredients.  I found the recipe for corn and tomato salad in the book.  Well…….in the book it’s called corn, tomato, and mozzarella salad, but instead of mozzarella, I used feta.  So, I had to change the name up a little.  Two foods say summer to me – fresh corn and basil from my herb garden.  Since this salad had both, I loved it.  In fact, I sneaked into the kitchen before bedtime and ate up the little bit that was left.  I didn’t want to risk missing out on it.

I did a few things differently from the recipe.  I cut the corn from the cob and sauteed it in a skillet with 1 teaspoon olive oil.  I did not chop the spinach leaves, and as mentioned above, I used feta instead of mozzarella.  Also, I doubled the recipe so that it would serve eight.  The original recipe serves four.

Corn and Tomato Salad - The 2 Seasons

Corn and Tomato Salad

Ingredients

  • 2 ears fresh corn, husked
  • 2 teaspoons extra-virgin olive oil
  • 2 cups chopped baby spinach
  • 1/2 cup halved cherry tomatoes
  • 1 cup feta cheese
  • 1/4 cup chopped green onions
  • 1/2 cup thinly sliced fresh basil
  • 1 teaspoon sherry vinegar
  • Sea salt and freshly ground black pepper
  • 1/4 teaspoon smoked paprika, optional

Instructions

  1. Preheat grill pan to medium high heat. Brush the corn with olive oil and grill about 2 minutes per side, rotating until the kernels on all sides are tender and a few char marks form. (I cut the corn off of the cob and sauteed it in a skillet with 1 teaspoon the olive oil.) Allow to cool.
  2. Place the corn, spinach, tomatoes, feta, onions, and basil in a large bowl. Toss with 1 teaspoon olive oil, the sherry vinegar, and paprika. Season generously with salt and pepper.
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 Corn and tomato salad - The 2 Seasons

 

I think you will enjoy this salad.  Thank you for stopping in.  We will see you back here tomorrow.

 

Take care.

 

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Comments

  1. Cheryl Ann says

    Thanks so much Janette…always looking for a new salad. I might try Vidalia onions instead of green because that’s what I have. These salads are so yummy right now in this heat & humidity.