Simple Mediterranean Corn Salad Recipe
My Mediterranean corn salad features caramelized sweet corn, crisp cucumbers, juicy tomatoes, crumbled feta, and fresh herbs, all tossed together in a simple homemade vinaigrette. It's the salad of the season!
Servings: 8
Ingredients
Salad
- 1.5 tablespoons avocado oil
- 20 oz. frozen corn thawed*
- ¾ teaspoon sea salt separated
- 4 mini cucumbers sliced into moons (~1.5 cups)
- ½ medium red onion diced
- ⅓ cup chopped sun-dried tomatoes in oil
- 1 cup chopped cherry tomatoes
- ½ cup chopped kalamata olives pitted
- 4 oz. feta crumbles
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ tablespoon fresh lemon juice
Instructions
- Heat the avocado oil in a large skillet over medium/high heat. Add the corn and season with ¼ teaspoon of salt. Saute the corn for 6-9 minutes, stirring occasionally until the corn begins to carmelize and brown. Remove from the heat.
- In a large salad bowl, mix together the cucumber, red onion, sun-dried tomatoes, cherry tomatoes, feta, olive oil, red wine vinegar, lemon juice and the remaining salt.
- Once the corn has cooled, add it to the salad bowl and mix. Toss with fresh herbs and serve or transfer to the refrigerator to cool.
Video
Notes
- Corn: You can also use fresh corn. I recommend shucking and cooking your corn following this tutorial on how to boil corn on the cob.
- Any type of cucumber can be used in this recipe. Just be sure to slice them into half-moons if you're using a larger variety.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Fiber: 4g | Sugar: 3g