I have been making this salad since I was 9 months pregnant, when I was too hot and swollen and miserable to make much else. (Having a baby in August in South Carolina is about as ill-advised as getting married outdoors in August.) (Oh wait. Did that too.) It’s easy, and satisfying, and refreshing – all characteristics of a summer side, in my opinion. The original recipe wants you to cook the corn, but I prefer to cut mine off the cob and use it raw. Not only does it keep me from dirtying a pan, it remains crunchy and sweet! The original recipe also calls for cilantro in the dressing, which I leave out.
Adapted from here
for the salad
4 ears corn, cut off the cob
1 avocado, diced
1 pint grape tomatoes, halved
1 large cucumber, seeded and chopped
1/3 cup crumbled feta
1/2 red onion, diced (optional)
for the dressing
1 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1/2 tsp. salt
1 tsp. garlic powder
1/2 freshly ground black pepper
6 tbsp. olive oil
Combine dressing ingredients in a small jar, shake vigorously to combine.
In a large serving bowl, combine vegetables and feta. Toss with dressing to taste (you won’t need all of it).
Summer is for lots and lots of veggies, and not turning on the oven,