Corn, tomato, feta cold salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 94.2
- Total Fat: 4.9 g
- Cholesterol: 13.3 mg
- Sodium: 173.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.7 g
View full nutritional breakdown of Corn, tomato, feta cold salad calories by ingredient
Introduction
Wonderful change in the summer from a green salad. A great way to eat cooled vegetables with any protein. Wonderful change in the summer from a green salad. A great way to eat cooled vegetables with any protein.Number of Servings: 10
Ingredients
-
3 ears of corn on the cob
30 cherry tomatoes halved
1 cup feta cheese
1/2 large red onion, sliced then cut in quarters
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 cup fresh chopped basil
1 whole basil leaf
Salt and pepper to taste
Tips
Flavors are better if left in the refrigerator for at least six hour. It also tastes good at room temperature.
Directions
Microwave 3 ears of corn for 6 minutes ( leave husks and silks on). Cut the stem end off after cooking and remove husks and silks. Put the corn on a hot grill for about 5 minutes to char a bit. Let it cool then cut it off the cob. Mix the corn with all other ingredients once the corn has cooled. Toss feta and vegetables with dressing ingredients and chopped fresh basil. Chill for two hours to over night. Serve with a fresh basil leaf on the top of the bowl of salad.
Serving Size: Make 10 1 cup servings of salad
Serving Size: Make 10 1 cup servings of salad