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- 3 ears of fresh corn, husked - 2 cups cherry tomatoes, halved - 1 medium cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh basil leaves, chopped - 1/4 cup feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - Salt and pepper to taste - Total Preparation Time: 15 minutes - Number of Servings: 4 Gathering fresh ingredients is key to this salad's success. The corn should be sweet, the tomatoes ripe, and the basil fragrant. Each element adds a unique flavor and texture, making the salad vibrant and delicious. You can find fresh corn in local markets during summer. Cherry tomatoes burst with sweetness, while cucumber adds crunch. Red onion gives a mild bite, and fresh basil ties it all together. Don't forget the feta for a creamy finish. This simple gathering of fresh produce makes the salad not only tasty but also refreshing. The prep time is quick, so you can enjoy this dish in no time. For the full recipe, refer to the Sunny Summer Corn & Tomato Salad section. Boiling Method Start by filling a large pot with water. Add a pinch of salt and bring it to a boil. Once the water is bubbling, add the husked corn. Boil the corn for about 5 to 7 minutes until it is tender. This method keeps the corn sweet and juicy. Cooling Process After boiling, carefully remove the corn from the pot. Let it cool for a few minutes on a cutting board. Once it's cool enough to handle, use a sharp knife to slice off the kernels. Place the fresh corn kernels in a large mixing bowl. Slicing of Tomatoes and Cucumber Next, take 2 cups of cherry tomatoes and slice them in half. Their sweetness adds a bright flavor. Then, grab one medium cucumber and dice it into small pieces. The cucumber adds a refreshing crunch to your salad. Chopping the Onion and Basil Now, finely chop 1/4 of a red onion. This adds a nice bite to the dish. Also, chop 1/4 cup of fresh basil leaves. The basil gives your salad a lovely aroma and taste. Creating the Dressing In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Add salt and pepper to taste for a burst of flavor. This dressing brings everything together. Combining All Ingredients Now, add the halved tomatoes, diced cucumber, chopped onion, and basil to the bowl with the corn. Drizzle the dressing over the top and toss gently. Finally, sprinkle 1/4 cup of crumbled feta cheese on top. Give it one last gentle toss to mix the cheese throughout the salad. This Summer Corn Tomato Salad is a fresh and vibrant dish that captures the essence of summer. For the full recipe, check out the details above! Selecting Fresh Corn and Tomatoes To get the best flavor, look for fresh corn. Choose ears with bright green husks. The kernels should feel plump and milky when you press them. For tomatoes, pick ones that are firm and fragrant. Cherry tomatoes should be bright red and shiny. How to Pick a Ripe Cucumber For cucumbers, pick ones that are firm and dark green. Avoid any with soft spots or wrinkles. A ripe cucumber should feel heavy for its size. The skin should look smooth and shiny. Serving Suggestions Serve the salad in a large bowl or on a platter. This lets everyone see the bright colors. You can also use small bowls for individual servings. This adds a personal touch. Garnishing Tips For garnishing, add extra basil leaves on top. A sprinkle of feta cheese gives it a nice look. You can also drizzle a bit of balsamic vinegar over the top for shine. Additional Herbs or Spices To boost the taste, try adding fresh herbs like parsley or mint. A squeeze of lemon adds brightness, too. If you like heat, consider a pinch of red pepper flakes. Pairing Suggestions This salad pairs well with grilled chicken or fish. It makes a great side for summer barbecues. You can also serve it with crusty bread for a light meal. For the full recipe, check out Sunny Summer Corn & Tomato Salad! {{image_2}} When it comes to making a Summer Corn Tomato Salad, you can play with many ideas. Here are some fun variations to try. You can turn this salad into a filling meal. Adding protein boosts flavor and nutrition. Here are two great options: - Grilled Chicken: Slice grilled chicken breast and mix it in. The smoky flavor pairs well with the fresh veggies. - Shrimp or Tofu: Cook shrimp until pink, or use cubed tofu for a plant-based choice. Both add great texture. Cheese can change the whole taste of your salad. If you want to switch things up, consider these ideas: - Switch from Feta: Try goat cheese or mozzarella for a creamier bite. Each cheese brings its own flavor. - Dairy-Free Alternatives: Use cashew cheese or nutritional yeast for a tasty vegan option. They add a nice richness without dairy. You can adapt this salad to fit the season. Here’s how to incorporate seasonal produce: - Incorporating Other Summer Veggies: Toss in bell peppers, zucchini, or radishes for extra crunch and color. The more, the merrier! - Fall Versions with Different Ingredients: Use roasted squash or apples in the fall. These ingredients give a warm, cozy twist. Explore these variations to make your Summer Corn Tomato Salad even more exciting. For the full recipe, check out Sunny Summer Corn & Tomato Salad. To keep your salad fresh, store it in an airtight container. This helps prevent moisture and keeps flavors intact. Place a layer of paper towels at the bottom of the container to absorb excess moisture. This simple trick works wonders. For leftovers, it is best to store them in the same container. Just make sure to seal it tightly. If the salad has dressing, it is better to keep the dressing separate. This helps maintain the crispness of the veggies. In the refrigerator, this salad lasts about 3 days. After that, the veggies may become soggy. Always check for freshness before eating. Look for any changes in color or texture. Freezing this salad is not recommended. The tomatoes and cucumbers will lose their crunch. They may become mushy when thawed. If you need to freeze, consider only freezing the corn. It can be added to other dishes later. To refresh leftovers, add a splash of olive oil or vinegar. This brightens the flavors again. You can also toss in fresh herbs for an extra kick. Transform leftovers into a wrap or sandwich. Use a tortilla or bread. Spread a layer of hummus or cream cheese before adding the salad. This creates a tasty and healthy meal option. Yes, you can use frozen corn. Fresh corn has a sweet taste and crisp bite. However, frozen corn is handy and saves time. Just thaw it and drain excess water before adding it to your salad. For the best flavor, I recommend fresh corn when it's in season. If you want a different cheese, try goat cheese or ricotta. Both have creamy textures and blend well. For a dairy-free option, use crumbled tofu mixed with lemon juice. This will give you a similar taste without dairy. This salad stays fresh for about three days in the fridge. Store it in an airtight container to keep it crisp. The tomatoes may release juice over time, so enjoy it within a couple of days for the best flavor. To make this salad vegan, omit the feta cheese. Instead, use avocado for creaminess or add nuts for crunch. You still get all the flavors and freshness without any animal products. Yes, you can prepare this salad ahead. Just mix all ingredients except the dressing and cheese. Store it in the fridge. Add the dressing and cheese right before serving to keep everything fresh and tasty. Check out the Full Recipe for more details. This blog post provided a clear guide to making a fresh salad. You need fresh veggies like corn, tomatoes, and cucumber. Mixing in feta cheese and a tasty dressing enhances flavors. I shared tips on ingredients, presentation, and how to store leftovers properly. Now, you can add your twist with protein and different cheeses. Keeping your salad fresh is simple. Enjoy trying the recipe and making it your own!

Summer Corn Tomato Salad

Brighten up your summer meals with this delicious Sunny Summer Corn & Tomato Salad! Packed with fresh ingredients like sweet corn, juicy tomatoes, and crumbly feta, this vibrant dish is perfect for gatherings or a light lunch. With easy steps and a refreshing dressing, your friends and family will love it. Ready to elevate your summer dining? Click through to discover the full recipe and enjoy a burst of flavor!
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Ingredients
  

3 ears of fresh corn, husked

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Instructions
 

Begin by cooking the corn. In a large pot of boiling salted water, add the husked corn and cook for 5-7 minutes until tender. Remove from the water and let cool slightly.

    Once the corn has cooled, carefully slice off the kernels from the cob using a sharp knife. Place the kernels in a large mixing bowl.

      Add the halved cherry tomatoes, diced cucumber, chopped red onion, and chopped basil to the mixing bowl with the corn.

        In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.

          Drizzle the dressing over the salad ingredients and toss gently to combine.

            Finally, sprinkle crumbled feta cheese on top and give it one last gentle toss to distribute the cheese throughout the salad.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Transfer the salad to a large serving platter or individual bowls. Garnish with extra basil leaves and a sprinkle of feta for added color and texture. Enjoy chilled or at room temperature!