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Greek Corn Salad with Avocado - Greek salad with delicious twist! |

Greek Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Greek


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!


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


  • 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


  1. 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.
  2. 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.


  1. 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.
  2. 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.


  • 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