Corn and Tomato Salad with Feta Dressing

A simple presentation alignment elevates this basic summer salad.

2 c. corn kernels (cooked)

1-2 small-medium tomatoes, sliced into about 1/8” thick rounds

1/4 c. onion, thinly sliced (+/- to your taste)

Sturdy salad greens, such as romaine, savoy spinach, chard, or kale*

3 Tbsp. olive oil

1 Tbsp. apple cider vinegar

1 tsp. lemon juice

1/4 c. finely crumbled feta cheese

1+ Tbsp. chopped fresh basil, parsley, cilantro, oregano, or other herb (or use 1 tsp. dried)

Salt and pepper

Arrange greens on serving plate. Next, place tomato and onion slices on the outside edge, in an overlapping pattern.

Whisk olive oil, vinegar, lemon juice. Add cheese, herbs, salt and pepper and whisk until creamy. Adjust to

Toss about half the dressing with the corn and pile in the middle of the plate.

Cover plate and chill for about an hour.

Drizzle a little more dressing over the lettuce, tomato and onion just before serving.

*If using kale, massage for a couple of minutes with your hands in 1-2 tsp. of olive oil to soften.

Recipe created or adapted by Liz Talley, Urban Graze

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