Description
Greek corn salad with avocado, cucumbers, tomatoes, feta, and olives, tossed in refreshing dressing with mint. It’s fresh, bright, and goes with just about any main dish!
Ingredients
Units
Scale
- 3 ears fresh sweet corn cooked + cooled, kernels cut off the cob (about 2 cups)
- 4 mini cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 avocado, chopped
- 1/3 cup thinly sliced red onion
- 1/3 cup sliced pitted olives (green or kalamata)
- 1/2 cup crumbled feta
Dressing
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. honey
- 1/2 tsp. Dijon mustard
- 1 Tbsp. fresh chopped mint
- Kosher salt and fresh black pepper
Instructions
- First prepare the dressing by whisking all of the ingredients together in a small bowl. Season with salt and pepper, to taste, and set aside.
- For the salad, combine all of the ingredients in a large salad bowl. Add dressing and toss until combined. Taste for salt and pepper, before serving.
Notes
- There are few substitutions you can make: mini cucumbers – sub 1 English cucumber, red wine vinegar – sub apple cider vinegar, fresh mint – sub 1 teaspoon dried oregano.
- To quickly cook the corn: bring a large pot of water to a rolling boil. Add corn and wait for the water to come back to a boil, then set a timer for 5 minutes. After 5 minutes, remove the corn from the water; cool before cutting kernels off the cob.
Nutrition
- Serving Size:
- Calories: 230
- Sugar: 7.5 g
- Sodium: 175.4 mg
- Fat: 15.4 g
- Carbohydrates: 22.1 g
- Protein: 5.7 g
- Cholesterol: 11.1 mg
