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    Corn Salad With Tomatoes, Feta and Mint

    clock-icon5 minutes
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    Pixicook editorial team

    A vibrant and fresh corn salad that brings together simple ingredients for a delightful mix of sweet, savory, and refreshing flavors.

    Ingredients for Corn Salad With Tomatoes, Feta and Mint

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Corn Kernels, raw or cooked

    cups

    Substitute chevron-down

    Tomato, cut into small pieces

    0 oz

    Substitute chevron-down

    Feta Cheese, crumbled

    cups

    Substitute chevron-down

    Mint, chopped

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Corn Salad With Tomatoes, Feta and Mint

    1. Combine Ingredients

    Begin by placing the corn kernels, chopped tomatoes, crumbled feta cheese, and fresh mint leaves into a medium bowl.

    2. Add Olive Oil

    Next, drizzle the extra-virgin olive oil over the salad.

    3. Toss Salad

    Once the olive oil is added, gently toss the salad using a spoon or tongs until all ingredients are evenly coated.

    4. Season Salad

    Finally, season the salad with salt and freshly ground black pepper. Taste as you go to make sure the seasoning is just right.

    5. Serve

    Transfer the salad to a serving dish and enjoy immediately.

    Pitfalls and tips

    Selecting the Produce

    Choose the freshest, sweetest corn and ripe, juicy, in-season tomatoes, like heirloom varieties for a mix of colors and flavors.

    Serving

    Serve the salad at room temperature to ensure peak flavors and textures.

    Cooking the Corn

    Blanch fresh corn for 2-3 minutes and then plunge into an ice bath to preserve its crisp texture.

    Dressing

    Make a light vinaigrette with quality extra-virgin olive oil, fresh lemon juice or white wine vinegar, and a touch of honey.

    Seasoning

    Lightly salt tomatoes and let them sit to draw out juices (maceration) before adding to the salad, including the juices for depth of flavor.


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